Roasted Veggie Chickpea Bowls (Print Version)

A vibrant plant-based bowl with roasted chickpeas, caramelized veggies, and a creamy maple Dijon tahini dressing.

# Ingredient List:

→ Vegetables & Chickpeas

01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 can (15 oz) chickpeas, drained and rinsed
06 - 3 tablespoons olive oil, divided
07 - 1½ teaspoons garlic powder, divided
08 - 1 teaspoon salt, divided
09 - ½ teaspoon black pepper, divided

→ Maple Dijon Tahini Dressing

10 - ¼ cup tahini
11 - 1½ tablespoons Dijon mustard
12 - 2 tablespoons fresh lemon juice
13 - 1½ tablespoons pure maple syrup
14 - 1 tablespoon apple cider vinegar
15 - 2 to 4 tablespoons water, as needed
16 - ¼ teaspoon salt
17 - Pinch of black pepper

# How to Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
04 - Roast both trays: vegetables for 20 to 25 minutes, flipping halfway through, until tender and golden; chickpeas for 15 to 20 minutes, shaking halfway through, until crispy.
05 - While roasting, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.

# Expert Advice:

01 -
  • It tastes like comfort food but actually makes you feel great: The crispy chickpeas have this almost fried quality while staying completely plant-based and oil-conscious.
  • Zero fussiness with maximum flavor: Everything roasts on two sheet pans while you make one simple dressing, so you're genuinely done in 40 minutes.
  • It becomes your meal prep secret weapon: Store the components separately and you've got three perfect lunches ready whenever you need them.
02 -
  • Pat your chickpeas completely dry before roasting or they'll never get properly crispy no matter how long they're in the oven: This single step is the difference between soft chickpeas and snappy ones.
  • The dressing will thicken as it sits, especially in the fridge: Always make it slightly thinner than you think you want it because tahini naturally becomes thicker as it cools.
03 -
  • Invest a moment in making sure your chickpeas are actually dry after rinsing: Pat them with clean paper towels or a kitchen cloth and let them air-dry for a few minutes; this is the single biggest factor in whether they crisp or stay soft.
  • Don't skip the step of spreading chickpeas in a single layer on the sheet pan: Piling them creates steam and defeats the whole purpose of roasting them separately.
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