Description
Roasted Vegetable & Chickpea Bowl with Tahini Dressing
This vibrant Roasted Vegetable & Chickpea Bowl, paired with a creamy Maple Dijon Tahini Dressing, brings warmth and nourishment to your table. A blend of caramelized veggies and crispy chickpeas makes this bowl hearty, healthy, and incredibly flavorful. Ideal for a plant-based meal that leaves you feeling satisfied!
2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cubed
15 oz canned chickpeas, drained
Garlic powder, salt & black pepper
1/4 cup apple cider vinegar
Olive oil, for drizzling
1/2 cup tahini
1/2 cup Dijon mustard
2 tbsp lemon juice
2 tbsp maple syrup
1/2 cup water
Directions:
1. Roast veggies at 400°F for 20-25 mins.
2. Roast chickpeas with oil & seasoning for 15 mins.
3. Whisk dressing ingredients until smooth.
4. Serve roasted veggies & chickpeas with dressing.
Prep Time: 40 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. 2. In a large bowl, toss the broccoli florets, halved Brussels sprouts, and cubed sweet potato with a generous drizzle of olive oil, garlic powder, salt, and black pepper. Spread them in a single layer on one baking sheet. 3. Pat the drained chickpeas very dry with a clean kitchen towel. Toss them in a separate bowl with olive oil, garlic powder, salt, and pepper. Spread them on the second baking sheet. 4. Place the vegetable sheet in the oven and roast for 10 minutes. After 10 minutes, add the sheet of chickpeas to the oven. Roast everything for an additional 15-20 minutes, or until the vegetables are tender and caramelized and the chickpeas are crispy. 5. While roasting, make the dressing. In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Slowly add the water, whisking continuously, until you achieve a smooth, pourable consistency. Season with a pinch of salt.
Serving Suggestions
For a complete and satisfying meal, serve the roasted components over a base of fluffy quinoa, brown rice, or massaged kale. Add freshness with a handful of arugula or spinach. For extra creaminess, add slices of avocado. A sprinkle of toasted sesame seeds, chopped fresh herbs like parsley or cilantro, or a dash of red pepper flakes adds wonderful texture and a final flavor boost.
How-to Summary
Chop and season vegetables and chickpeas. Roast vegetables first, adding chickpeas 10 minutes later to ensure both are perfectly cooked. Whisk tahini, Dijon, lemon, maple syrup, vinegar, and water for the dressing. Combine roasted elements with a grain or greens, drizzle generously with dressing, and garnish.
Frequently Asked Questions
Can I make this bowl ahead of time? Yes. Roast the vegetables and chickpeas and store them separately in airtight containers in the fridge for up to 3 days. The dressing can be stored for up to 5 days. Assemble just before serving to maintain texture.
How can I make the chickpeas extra crispy? The key is drying them thoroughly after rinsing. Removing the loose skins also helps. Ensure they are in a single layer with space on the baking sheet.
What can I substitute for tahini? For a similar creamy, nutty flavor, you can use unsweetened almond or cashew butter. The flavor will be different but still delicious.
Is this dressing very mustard-forward? The Dijon provides tang and emulsifies the dressing, but its sharpness is balanced by the creamy tahini and sweet maple syrup. Adjust to taste by starting with 1/4 cup Dijon.
Can I use different vegetables? Absolutely. Cauliflower, bell peppers, red onion, or carrots are excellent alternatives. Adjust roasting times based on the vegetable’s density.
Common Mistakes to Avoid
Avoid overcrowding the baking sheets, as this steams the vegetables instead of roasting them. Do not skip drying the chickpeas, or they will steam and become soft, not crispy. When making the dressing, add the water slowly to prevent it from becoming too thin too quickly. Finally, do not under-season the vegetables before roasting, as this is your primary chance to build flavor.
Conclusion
This Roasted Vegetable & Chickpea Bowl is a testament to how simple ingredients can create a deeply satisfying and nutritious meal. The combination of sweet, caramelized vegetables, crispy chickpeas, and the uniquely creamy, tangy-sweet tahini dressing is both comforting and energizing. It’s a versatile, plant-powered recipe that is perfect for weekly meal prep or an impressive easy dinner. Enjoy the vibrant flavors and wholesome goodness in every bite.