Roasted Veggies and Chickpea Bowl with Maple Dijon Tahini Dressing
This vibrant roasted veggie and chickpea bowl is both hearty and healthy. The chickpeas get perfectly crispy in the oven while the vegetables caramelize, creating a warm and satisfying base. It’s then drizzled with a luscious maple Dijon tahini dressing — creamy, nutty, sweet, and tangy all at once. A perfect Mediterranean-friendly vegan meal!
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Veggies & Chickpeas
1 can (15 oz / 400 g) chickpeas, drained, rinsed, and patted dry
1 zucchini, chopped
1 red bell pepper, chopped
1 carrot, sliced
1 small red onion, cut into wedges
1 cup broccoli florets (or cauliflower)
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
½ tsp dried oregano or thyme
For the Maple Dijon Tahini Dressing
3 tbsp tahini
1 tbsp Dijon mustard
1 tbsp maple syrup (or honey, if preferred)
2 tbsp lemon juice (freshly squeezed)
1 small garlic clove, minced
2–3 tbsp warm water, to thin
Salt, to taste
For Serving
2 cups cooked quinoa, brown rice, or couscous
Fresh parsley or mint, chopped
Optional toppings: avocado slices, feta, or pomegranate seeds
Instructions
1. Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare Veggies and Chickpeas:
In a large bowl, toss chickpeas and all vegetables with olive oil, salt, pepper, smoked paprika, and oregano.
Spread evenly on the baking sheet (avoid crowding so everything roasts, not steams).
3. Roast:
Roast for 25–30 minutes, stirring halfway, until veggies are tender and slightly golden, and chickpeas are crisp.
4. Make the Dressing:
In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, garlic, and a pinch of salt.
Gradually whisk in water until smooth and pourable.
5. Assemble the Bowl:
In serving bowls, add a base of quinoa, rice, or couscous.
Top with roasted veggies and chickpeas.
Drizzle generously with maple Dijon tahini dressing.
Garnish with herbs and optional toppings.
Notes & Tips
Crispy chickpeas tip: Dry them well before roasting and don’t overcrowd the pan.
Make-ahead: The dressing and roasted veggies keep well in the fridge for 3 days.
Flavor boost: Add roasted garlic or a sprinkle of chili flakes for warmth.
Protein upgrade: Add a poached egg, grilled chicken, or halloumi on top.
❓ Frequently asked questions FAQs
Q1: Can I use other veggies?
Absolutely — sweet potatoes, Brussels sprouts, or eggplant also work beautifully.
Q2: Can I make the dressing oil-free?
Yes! Tahini provides creaminess, so you can skip oil completely if you like.
Q3: Is this dish served warm or cold?
It’s delicious both ways — warm right out of the oven or as a chilled lunch bowl.
Nutritional Information
Calories: ~420 kcal
Protein: 13 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 9 g
Sugar: 8 g