Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

Introduction

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing combine crispy roasted sweet potatoes, broccoli, purple cabbage, and chickpeas with a creamy, tangy dressing. Naturally vegan and gluten-free, this dish is perfect for a wholesome lunch or dinner that’s both satisfying and nutritious.

Ingredients

• 1 large head of broccoli, cut into florets
• 1 small head of purple cabbage, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• For the Maple Dijon Tahini Dressing:
  • 1/4 cup tahini
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1–2 tbsp lemon juice (freshly squeezed)
  • 2–4 tbsp water (to thin as needed)
  • Salt, to taste
• Optional toppings:
  • Fresh parsley or cilantro, chopped
  • Cooked quinoa, brown rice, or greens as a base

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line 2 to 3 large baking sheets with parchment paper for easy cleanup.
2. Step 2: Rinse and drain chickpeas, then pat them very dry with a clean towel to ensure they roast crispy.
3. Step 3: Peel and dice sweet potatoes into 1-inch cubes. Cut broccoli into bite-sized florets and chop purple cabbage into thick chunks for even roasting.
4. Step 4: In a large bowl, toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on one side of a baking sheet.
5. Step 5: In separate bowls, toss sweet potatoes, broccoli, and cabbage each with olive oil, salt, and pepper. Arrange them on baking sheets separately to accommodate different roasting times.
6. Step 6: Roast in the oven:
   • Sweet potatoes for 25–30 minutes, flipping halfway.
   • Chickpeas for 20–25 minutes, shaking halfway.
   • Broccoli for 18–20 minutes, until lightly charred.
   • Purple cabbage for 15–18 minutes, until tender and caramelized on edges.

   Remove each as it finishes roasting.

7. Step 7: While vegetables roast, whisk tahini, maple syrup, Dijon mustard, apple cider vinegar, and lemon juice in a small bowl. Add water gradually until creamy and pourable. Season with salt to taste.
8. Step 8: To assemble, layer your bowl with cooked grains or greens, then add roasted sweet potatoes, broccoli, cabbage, and crispy chickpeas. Drizzle generously with the maple Dijon tahini dressing and sprinkle fresh herbs if desired.

Tips & Variations

• Pat chickpeas completely dry before roasting to maximize crispiness.
• Use different vegetables like carrots, butternut squash, cauliflower, zucchini, or bell peppers based on your preference or season.
• Serve bowls over quinoa, brown rice, farro, or leafy greens for a more filling meal.
• For extra protein, add marinated tofu or tempeh.
• Prepare veggies and chickpeas ahead of time; store separately and assemble just before serving.
• If dressing is too thick, thin with additional water until creamy and pourable.
• Don’t overcrowd baking sheets; use multiple sheets if necessary to avoid steaming instead of roasting.

Storage

Store roasted vegetables and chickpeas in airtight containers in the refrigerator for up to 4–5 days. Reheat in a 350°F oven or air fryer to regain crispness, or enjoy cold for convenience. The maple Dijon tahini dressing keeps well in a sealed container in the fridge for up to 1 week; whisk in a bit of water before serving if it thickens. If meal prepping assembled bowls, keep components separate until ready to combine for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work well. Just be sure to rinse and pat them completely dry to help achieve crispy roasted chickpeas.

Can I substitute vegetables in this recipe?

Absolutely. This recipe is very flexible. Try using cauliflower, carrots, Brussels sprouts, zucchini, or bell peppers depending on what you have available or what’s in season.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

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★★★★★

4.4 from 144 reviews

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a vibrant and nourishing dish featuring roasted sweet potatoes, broccoli, purple cabbage, and crispy chickpeas, all topped with a creamy, tangy maple Dijon tahini dressing. This recipe is naturally vegan, gluten-free, and perfect for a wholesome lunch or dinner. The bowls offer a perfect balance of flavor, texture, and nutrition with easy prep and roasting steps.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Roasted Veggies & Chickpeas:

• 1 large head of broccoli, cut into florets
• 1 small head of purple cabbage, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1–2 tbsp lemon juice (freshly squeezed)
• 2–4 tbsp water (to thin as needed)
• Salt, to taste

Optional Toppings:

• Fresh parsley or cilantro, chopped
• Cooked quinoa, brown rice, or greens as a base

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line 2 to 3 large baking sheets with parchment paper for easy cleanup. Rinse and drain the chickpeas, then pat them very dry with a clean towel for maximum crispiness.
2. Chop the Vegetables: Peel and dice the sweet potatoes into 1-inch cubes. Cut the broccoli into bite-sized florets and chop the purple cabbage into thick slices or chunks, aiming for uniform sizes to ensure even roasting.
3. Season and Arrange: In a large mixing bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on one side of a baking sheet. In separate bowls, toss the sweet potatoes, broccoli, and cabbage each with olive oil, salt, and pepper. Arrange them on the baking sheets, keeping each vegetable separate because of different cooking times.
4. Roast the Veggies and Chickpeas: Place the baking sheets in the oven and roast as follows: sweet potatoes about 25–30 minutes, flipping halfway; chickpeas about 20–25 minutes, shaking halfway; broccoli about 18–20 minutes until lightly charred; purple cabbage about 15–18 minutes until tender and caramelized. Remove each component as it finishes roasting to avoid overcooking.
5. Make the Dressing: While the veggies roast, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, and lemon juice in a small bowl. Gradually add water until the dressing reaches a creamy but pourable consistency. Season with salt to taste.
6. Assemble the Bowls: Layer your bowls with a base of grains or greens, then pile on the roasted sweet potatoes, broccoli, cabbage, and crispy chickpeas. Generously drizzle with the maple Dijon tahini dressing and finish with fresh herbs like parsley or cilantro if desired.

Notes

• This recipe is endlessly versatile: swap sweet potatoes for carrots or butternut squash, cauliflower for broccoli, or add roasted bell peppers or zucchini.
• Serve with quinoa, brown rice, farro, or couscous for a heartier meal.
• For a protein boost, add marinated tofu or tempeh.
• Meal prep by roasting components ahead and storing separately; assemble bowls fresh before eating.
• The dressing keeps well in the fridge for up to 1 week; stir before using.
• Dry chickpeas thoroughly to achieve crispiness.
• Avoid overcrowding the baking sheets to ensure proper roasting.
• Cut vegetables evenly to promote uniform cooking.
• Flip vegetables halfway through roasting for even caramelization.
• If the dressing is too thick, thin with water to desired consistency.
• Season veggies generously with salt and pepper.
• Watch purple cabbage carefully to prevent over-roasting and burning.
• Taste and adjust the dressing at the end for balanced flavors.

Keywords: roasted vegetables, chickpeas, tahini dressing, vegan bowl, plant-based meal, gluten-free, healthy recipe, maple dijon dressing, easy dinner