Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
Let’s talk about the kind of dinner that feels as good to make as it does to eat: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing. This is my go-to recipe when I want something deeply satisfying, vibrant, and full of nourishing flavor—think caramelized sweet potatoes, smoky chickpeas, and a creamy, tangy-sweet drizzle that brings everything together. Whether you’re serving company on a weeknight or prepping lunches for the week, this bowl is a true celebration of color, crunch, and healthy goodness all in one.
Ingredients You’ll Need
The beauty of this dish lies in its fresh, simple ingredients working together harmoniously. Each one plays a role in building layers of flavor, texture, and color that make these bowls as gorgeous as they are delicious.
- Chickpeas: Packed with plant-based protein, they roast up beautifully and get irresistibly crispy in the oven.
- Sweet Potato: Adds natural sweetness and a hearty, comforting bite that pairs perfectly with the spices.
- Red Bell Pepper: Brings a juicy crunch and brilliant pop of color to every bowl.
- Zucchini: Mild and tender when roasted—an unexpected delight that soaks up all the seasonings.
- Red Onion: Roasts down to sweet perfection and adds just the right savory edge.
- Olive Oil: Helps veggies crisp and caramelize while carrying all those beautiful spices.
- Smoked Paprika: Gives the veggies and chickpeas a deep smoky warmth you’ll crave again and again.
- Garlic Powder: For quick, aromatic flavor in every bite.
- Cumin: Earthy and robust, cumin brings the whole spice blend together.
- Salt and Black Pepper: Essential! Brings out every flavor and ensures balance.
- Quinoa or Brown Rice: A sturdy, fluffy base that’s rich in fiber and makes the meal feel complete.
- Avocado: Creamy and cool, avocado adds healthy fats and luscious texture to the bowl.
- Fresh Parsley or Cilantro: Optional, but a sprinkle of herbs adds fresh, zesty brightness right at the end.
- Tahini (for the dressing): A creamy sesame paste that’s the star of the dressing—rich, nutty, and satisfying.
- Dijon Mustard (for the dressing): Adds bold tang and ties the dressing together with a little zip.
- Maple Syrup (for the dressing): Brings a touch of sweetness that’s just enough to balance the dressing.
- Lemon Juice (for the dressing): The acidity makes all the flavors pop and keeps things light.
- Warm Water (for the dressing): Adjusts the consistency to perfectly drizzle over your bowls.
- Salt and Pepper (for the dressing): Season to taste and round out the creamy sweetness of the sauce.
How to Make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Step 1: Prep and Season the Veggies and Chickpeas
Preheat your oven to 425°F and set out a large baking sheet lined with parchment paper for easy cleanup. In a roomy bowl, toss the chickpeas, sweet potato cubes, bell pepper slices, zucchini, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure every piece gets coated in that fragrant spice mixture—this is what will make your Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing extra flavorful!
Step 2: Roast Until Perfectly Tender
Spread the seasoned veggies and chickpeas in an even layer on your prepared baking sheet. Roast for 25 to 30 minutes, flipping everything halfway to ensure even browning. When they’re finished, the veggies should be tender with irresistible crispy, caramelized edges, and the chickpeas will be delightfully golden.
Step 3: Whisk Up the Maple Dijon Tahini Dressing
While your veggies roast, grab a bowl and whisk together tahini, Dijon mustard, maple syrup, lemon juice, a pinch of salt, and a little black pepper. Drizzle in warm water a tablespoon at a time until the dressing is creamy yet pourable. This dressing is the magic touch that elevates your Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing from everyday to absolutely exceptional.
Step 4: Assemble Your Bowls
Divide your cooked quinoa or brown rice into bowl bases. Pile the roasted veggie and chickpea mixture on top, followed by creamy avocado slices. Pour a generous drizzle of the maple Dijon tahini dressing over everything, and shower a bit of fresh parsley or cilantro if you like for color and zip.
Step 5: Serve and Savor
Enjoy your Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing warm right away, or let them cool to room temp—either way, each bite will be bursting with flavor, texture, and pure plant-based joy.
How to Serve Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Garnishes
A few final touches can make your bowls even more inviting. Try sprinkling toasted seeds (like pepitas or sesame) for crunch, a pinch of smoked paprika for color, or a handful of microgreens for garden-fresh appeal. A generous squeeze of lemon is lovely if you like extra brightness!
Side Dishes
Although these bowls are hearty enough on their own, you can serve them alongside a simple green salad, a bowl of soup, or warm pita if you want to round out the meal even more. Anything light and fresh will complement the bold flavors of the Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing beautifully.
Creative Ways to Present
If you’re making these for a gathering, set up a build-your-own bowl bar so everyone can mix and match their favorite toppings. Or, pack the bowls into mason jars for meal prep lunches that look as amazing as they taste. You can even serve miniature versions as party appetizers!
Make Ahead and Storage
Storing Leftovers
Leftovers of the Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing keep wonderfully in airtight containers in the fridge for up to four days. Store the components separately if possible to ensure everything stays fresh and the avocado doesn’t brown; assemble and dress just before you’re ready to eat.
Freezing
Most of the bowl’s components (the roasted veggies, chickpeas, and cooked grains) tolerate freezing quite well. Store them separately in freezer-safe containers or bags for up to two months. The dressing and avocado, however, are best enjoyed fresh and shouldn’t be frozen.
Reheating
To reheat, warm the veggies and grains in the microwave or in a skillet over medium heat until hot. The chickpeas will regain some crispness in the oven or toaster oven if you prefer. Add your fresh avocado and a drizzle of dressing after warming, and your bowl will taste like it was just made!
FAQs
Can I use other vegetables in this recipe?
Absolutely! The Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are endlessly versatile. Try adding broccoli, cauliflower, carrots, or whatever’s in season or in your crisper drawer—the roasting method and dressing will work deliciously with almost any veg!
Is this recipe gluten-free?
Yes, as long as you use gluten-free grains like quinoa or certified gluten-free brown rice, these bowls are completely gluten-free and suitable for a variety of dietary needs.
Can I make the Maple Dijon Tahini Dressing ahead of time?
Definitely! The dressing can be made up to five days in advance and kept chilled in a jar or airtight container. Just give it a good shake or stir before using, and add a splash of water if it thickens up a bit.
I don’t like tahini—what can I substitute?
If tahini isn’t your favorite, you can substitute with unsweetened almond butter or cashew butter. The flavor will be a little different, but you’ll still achieve that creamy, pourable finish that brings the bowl together.
How can I boost the protein even more?
If you want even more protein in your Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing, add extra chickpeas, serve atop lentils, or toss in some cubed baked tofu or tempeh for a powerhouse meal.
Final Thoughts
I hope you feel truly inspired to try these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing—it’s a dish that brings comfort, color, and incredible flavor to your table every time. Don’t be surprised if it becomes a new favorite in your rotation. Share your creations and enjoy every nourishing spoonful!
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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy a nutritious and flavorful meal with these Roasted Veggie & Chickpea Bowls topped with a delectable Maple Dijon Tahini Dressing. Packed with wholesome ingredients and Mediterranean-inspired flavors, this vegan and gluten-free dish is perfect for a satisfying lunch or dinner.
Ingredients
For the Bowls:
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 small sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 avocado, sliced
- 1/4 cup chopped fresh parsley or cilantro (optional for garnish)
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2–3 tablespoons warm water (to thin)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the veggies: In a large bowl, toss chickpeas, sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Make the dressing: Whisk together tahini, Dijon mustard, maple syrup, lemon juice, salt, and pepper. Thin with warm water to desired consistency.
- Assemble the bowls: Divide quinoa or rice among 4 bowls. Top with roasted veggies, chickpeas, avocado, and drizzle with dressing. Garnish with herbs if desired.
- Serve: Enjoy warm or at room temperature.
Notes
- You can customize the roasted veggies to your preference, such as using broccoli, carrots, or cauliflower.
- This dish is ideal for meal prep; store components separately and dress just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
