Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of my favorite go-to meals when I want something nourishing, colorful, and full of flavor. With roasted vegetables and crispy chickpeas piled over grains or greens, then drizzled with a creamy, tangy-sweet dressing, each bite is hearty and satisfying.

Why You’ll Love This Recipe

I love how easy it is to customize these bowls with whatever veggies I have on hand. The roasted chickpeas add protein and crunch, while the maple Dijon tahini dressing brings a rich, tangy finish that pulls everything together. It’s naturally vegan, great for meal prep, and endlessly versatile. Whether I serve it warm or cold, it always tastes amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted veggies and chickpeas:

• Chickpeas (canned, drained, and rinsed)

• Sweet potato, peeled and cubed

• Broccoli florets

• Red onion, sliced

• Olive oil

• Salt and pepper

• Garlic powder

• Smoked paprika

• Cumin (optional, for warmth)

For the dressing:

• Tahini

• Maple syrup

• Dijon mustard

• Lemon juice

• Warm water (to thin)

• Salt and pepper

For serving:

• Cooked quinoa, brown rice, or mixed greens

• Avocado slices (optional)

• Fresh herbs like parsley or cilantro (optional)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment.

2. I toss the chickpeas, sweet potato, broccoli, and red onion with olive oil, salt, pepper, garlic powder, smoked paprika, and cumin.

3. I spread everything in an even layer and roast for 25–30 minutes, tossing halfway, until veggies are tender and golden and chickpeas are crisp.

4. While everything roasts, I whisk together tahini, maple syrup, Dijon mustard, lemon juice, and warm water until smooth and creamy. I adjust the consistency with more water if needed, and season to taste.

5. I assemble bowls by layering cooked grains or greens, topping with roasted veggies and chickpeas, and drizzling with maple Dijon tahini dressing. I garnish with avocado and fresh herbs if I want.

Servings and timing

This recipe serves 3–4 and takes about 15 minutes to prep and 30 minutes to roast. I can have everything ready in under 45 minutes.

Variations

Sometimes I use cauliflower or Brussels sprouts instead of broccoli, or butternut squash in place of sweet potato. I switch up the base with farro, couscous, or kale, and I’ve added tofu or a boiled egg for extra protein. If I want a spicier version, I stir a little sriracha or crushed red pepper into the dressing.

Storage/Reheating

I store the roasted components and dressing separately in airtight containers for up to 4 days. I reheat the veggies and chickpeas in the oven or air fryer for the best texture, or microwave for convenience. The dressing keeps well in the fridge and may thicken—so I stir in a bit of warm water before using again.

FAQs

Can I use dry chickpeas instead of canned?

Yes, I cook dry chickpeas ahead of time and roast them the same way. Just make sure they’re fully cooked and patted dry before seasoning.

Is the dressing vegan?

Yes, all the ingredients in the maple Dijon tahini dressing are plant-based and naturally vegan.

Can I make this gluten-free?

Absolutely. I use gluten-free grains like quinoa or rice, and all other ingredients are naturally gluten-free.

What’s the best way to get crispy chickpeas?

I dry them thoroughly and roast them in a single layer with a bit of oil. I avoid crowding the pan and bake them at high heat for crispiness.

Can I eat this cold?

Yes, I often eat leftovers cold as a salad-style bowl. The dressing still tastes great, and the roasted veggies hold up well.

Conclusion

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of those meals I feel good about eating and excited to dig into. They’re colorful, nutritious, and full of bold, satisfying flavors. Whether I meal prep them for the week or enjoy them fresh out of the oven, they always leave me full, happy, and nourished.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 3–4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Vegan
• Diet: Vegan

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Description

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are vibrant, nourishing bowls filled with roasted vegetables, crispy chickpeas, and hearty grains, all tied together with a tangy-sweet, creamy tahini dressing. Naturally vegan, perfect for meal prep.

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Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and cubed
• 2 cups broccoli florets
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin (optional)
• Dressing:
• 1/4 cup tahini
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 2–4 tbsp warm water (to thin)
• Salt and pepper to taste
• For serving:
• 2 cups cooked quinoa, brown rice, or mixed greens
• Avocado slices (optional)
• Fresh parsley or cilantro (optional)

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss chickpeas, sweet potato, broccoli, and onion with olive oil, salt, pepper, garlic powder, paprika, and cumin. Spread on baking sheet.
3. Roast for 25–30 minutes, tossing halfway, until veggies are golden and chickpeas are crispy.
4. Whisk together tahini, maple syrup, Dijon mustard, lemon juice, and warm water until smooth. Adjust seasoning and consistency to taste.
5. Assemble bowls with grains or greens, roasted veggies and chickpeas, and drizzle with dressing. Top with avocado and herbs if using.

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Notes

• Use cauliflower, Brussels sprouts, or butternut squash instead of listed veggies.
• Add tofu or eggs for extra protein.
• Spice up the dressing with sriracha or red pepper flakes.
• Store components separately and reheat veggies in oven or air fryer.
• Dressing may thicken in fridge—add warm water to loosen.

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Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 7g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 0mg