Roasted Veggie Chickpea Maple Tahini Bowls (Printable)

Crispy chickpeas and caramelized vegetables topped with creamy maple tahini dressing for a nourishing plant-based meal.

# What You'll Need:

→ 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 (15 oz) can 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 - 2–4 tablespoons water (as needed to thin)
16 - ¼ teaspoon salt
17 - Pinch of black pepper

# How To Make It:

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 vegetables for 20–25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - While roasting, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar in a small bowl. 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 -
  • The tahini dressing hits that perfect sweet and tangy balance that makes you want to put it on everything
  • Meal prep Sundays become infinitely more exciting when you have these components ready to assemble
02 -
  • The chickpeas need to be completely dry after rinsing or they will steam instead of roast, and nobody wants soft chickpeas in a crispy bowl
  • The dressing will look curdled and terrifying at first but keep whisking and it will magically emulsify into silkiness
03 -
  • Dont crowd your baking sheets or the vegetables will steam instead of roast, giving you mushy instead of crispy results
  • Let the roasted vegetables sit for about 5 minutes before serving so they develop those irresistible crispy edges
Go Back