Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Plant-Based
Ingredients: For the bowls:; 1 can chickpeas, drained and rinsed; 1 large sweet potato, peeled and cubed; 2 cups broccoli florets; 1 small red onion, sliced; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups cooked grain (quinoa, farro, brown rice, or couscous); Baby spinach or arugula (optional, for serving); For the maple Dijon tahini dressing:; 1/4 cup tahini; 1 tbsp maple syrup; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 clove garlic, minced; 2–4 tbsp warm water (to thin); Salt and pepper, to taste

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These roasted veggie and chickpea bowls with maple Dijon tahini dressing are packed with color, texture, and bold flavor. I roast a medley of seasonal vegetables with chickpeas until caramelized and crispy, then layer everything over a grain base and drizzle with a creamy, tangy-sweet tahini dressing. It’s a hearty plant-based meal that’s satisfying, nourishing, and perfect for make-ahead lunches or easy weeknight dinners.

Why You’ll Love This Recipe

I love how customizable and flexible this bowl is. I can use whatever veggies I have on hand — sweet potatoes, cauliflower, broccoli, or Brussels sprouts — and the chickpeas add that perfect bite of protein and crunch. The maple Dijon tahini dressing ties everything together with a creamy texture and a slightly sweet, slightly tangy flavor. It’s the kind of meal that leaves me feeling full and energized, not weighed down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bowls:

Chickpeas (canned, drained, and rinsed)
Sweet potatoes, peeled and cubed
Broccoli florets
Red onion, sliced
Olive oil
Garlic powder
Smoked paprika
Salt
Black pepper
Cooked grain (quinoa, farro, brown rice, or couscous)
Baby spinach or arugula (optional, for serving)

For the maple Dijon tahini dressing:

Tahini
Maple syrup
Dijon mustard
Lemon juice
Garlic, minced
Warm water (to thin)
Salt and pepper, to taste

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a bowl, I toss the chickpeas, sweet potatoes, broccoli, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
I spread everything in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway, until the vegetables are golden and the chickpeas are crispy.
While the veggies roast, I whisk together tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, and water until smooth and pourable. I season it with salt and pepper to taste.
I assemble the bowls by adding a scoop of my chosen grain, then topping with roasted vegetables and chickpeas. I drizzle generously with the maple Dijon tahini dressing.
I serve it as is or over a bed of greens for an extra fresh layer.

Servings and timing

This recipe makes about 4 bowls.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I switch up the vegetables depending on the season — roasted carrots, parsnips, zucchini, or even mushrooms work great. For extra crunch, I’ve added toasted seeds or chopped nuts. If I want to bulk it up more, I top the bowl with sliced avocado or a soft-boiled egg. I’ve also swapped the grain for couscous or used cauliflower rice for a lower-carb option. The dressing is versatile, too — I’ve added a dash of sriracha for heat or used apple cider vinegar instead of lemon juice.

Storage/Reheating

I store the roasted veggies and chickpeas in an airtight container in the fridge for up to 4 days. The dressing keeps well separately in a jar for about a week. When I’m ready to eat, I reheat the veggies in the microwave or a skillet, then assemble with fresh grains and drizzle with the dressing. I don’t recommend freezing this one, since the veggies lose texture and the dressing can separate.

FAQs

Can I roast the chickpeas and veggies together?

Yes — I roast them all on the same sheet pan. I just make sure everything is spaced out enough to crisp up, not steam.

What if I don’t have tahini?

I’ve used almond butter or cashew butter in place of tahini and adjusted the water a bit to thin it out. It still tastes amazing with the maple and mustard.

Is this recipe good for meal prep?

Absolutely. I prep all the components ahead of time and store them separately. It makes it easy to build fresh bowls throughout the week.

Can I eat this cold?

Yes — I’ve eaten this straight from the fridge and it still tastes great. The flavors hold up well even when chilled.

How do I make it spicier?

I add a pinch of cayenne or a splash of hot sauce to the dressing. Roasting the veggies with chili flakes also adds a little kick.

Conclusion

These roasted veggie and chickpea bowls with maple Dijon tahini dressing are one of my favorite ways to eat more plants without sacrificing flavor. They’re hearty, colorful, and full of texture, with a creamy dressing that brings it all together. Whether I’m making lunch for the week or dinner for the night, this is a recipe I keep coming back to again and again.