Roasted Vegetable & Chickpea Bowl with Tahini Dressin
This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a nourishing, flavor-packed meal filled with crispy roasted chickpeas, caramelized vegetables, and a creamy, tangy tahini dressing. It’s vegan, gluten-free, high in fiber, and rich in plant-based protein, making it a satisfying and well-balanced meal. The roasted veggies add a natural sweetness, while the spiced chickpeas provide a delightful crunch. Serve it warm or cold for an easy meal-prep option!
Ingredients
(Serves 4)
For the Roasted Vegetables & Chickpeas:
1 medium sweet potato, diced
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
1 (15-oz) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Tahini Dressing:
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
2-3 tablespoons water (to thin the dressing)
For Serving:
2 cups cooked quinoa or brown rice
¼ cup chopped fresh parsley or cilantro
2 tablespoons toasted pumpkin seeds or sesame seeds
Lemon wedges for garnish
Instructions
1. Preheat the Oven:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
2. Roast the Vegetables & Chickpeas:
1. In a large bowl, toss sweet potato, red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
2. Spread evenly on one side of the baking sheet.
3. In another bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
4. Spread the chickpeas on the other side of the baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are crispy.
3. Make the Tahini Dressing:
1. In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic, and salt.
2. Gradually add water until the dressing reaches a creamy, pourable consistency.
4. Assemble the Bowls:
1. Divide cooked quinoa or brown rice into serving bowls.
2. Top with roasted vegetables and chickpeas.
3. Drizzle generously with tahini dressing.
4. Garnish with fresh herbs, pumpkin seeds, and lemon wedges.
Nutritional Information
(Per Serving, Approximate)
Calories: ~450
Protein: 14g
Fat: 18g
Carbohydrates: 58g
Fiber: 12g
Sugar: 10g
(Nutritional values may vary based on ingredients used.)
Notes & Tips:
Make It Crunchier: Roast chickpeas separately for 5-10 extra minutes.
Extra Protein: Add tofu, tempeh, or grilled chicken.
More Greens: Serve over massaged kale or spinach instead of grains.
Tahini Substitutes: Use hummus, almond butter, or Greek yogurt for a different dressing.
Meal Prep Friendly: Store components separately in the fridge for up to 4 days.
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Questions & Answers
1. Can I use different vegetables?
Yes! Try broccoli, cauliflower, Brussels sprouts, or eggplant.
2. How do I keep the tahini dressing from thickening?
Tahini thickens over time. Add a splash of warm water and stir before serving.
3. Can I make this oil-free?
Yes! Roast vegetables with vegetable broth instead of oil, and use oil-free tahini.
4. How do I store leftovers?
Store separately in airtight containers in the fridge. Reheat in the oven or enjoy cold.
5. Can I add more spice?
Yes! Add cayenne, harissa, or red pepper flakes for heat.
This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is nutrient-packed, satisfying, and full of bold flavors—perfect for meal prep or a quick, healthy dinner!