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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
Ash Tyrrell

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

I recently tried making these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing, and I can honestly say they blew me away! The mix of caramelized veggies, crispy chickpeas, and that creamy, tangy dressing made each bite a little celebration. I love how easy it is to throw together yet feels so wholesome and filling
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets – fresh works best for a tender crunch
  • 2 cups Brussels sprouts halved – ensures even roasting
  • 1 medium-large sweet potato cut into 1-inch pieces (~2 cups) – adds natural sweetness
  • 1 can 15 oz chickpeas, drained and rinsed – gives crispy protein
  • 1/2 onion sliced – adds depth of flavor
  • Dash of garlic powder – enhances the roasted veggies
  • Salt and freshly ground black pepper to taste – balances flavors
  • Drizzle of olive oil – helps veggies roast and caramelize
  • 1/2 cup tahini – provides creamy richness
  • 1/2 cup Dijon mustard – adds tanginess
  • 2 tablespoons lemon juice – brightens the dressing
  • 2 tablespoons maple syrup – subtle natural sweetness
  • 1/4 cup apple cider vinegar – balances flavors
  • 1/2 cup water plus more as needed – to reach desired consistency
  • Salt and pepper to taste – rounds out the dressing

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the broccoli, Brussels sprouts, sweet potato, and onion with olive oil, garlic powder, salt, and pepper. Make sure everything is evenly coated for consistent roasting.
  2. Spread veggies on a baking sheet and roast for 20-25 minutes, flipping halfway. You want tender, golden-brown veggies with caramelized edges. The aroma alone is irresistible!
  3. Toss drained chickpeas with olive oil, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 15 minutes until crisp and lightly golden. They add a delightful crunch to your bowl.
  4. In a medium bowl, whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. Adjust water for thickness and season with salt and pepper. The creamy, tangy dressing pulls the bowl together beautifully.
  5. Divide roasted veggies and chickpeas into bowls. Drizzle generously with Maple Dijon Tahini Dressing. You can always add extra on the side for those who love more sauce.

Notes

  • I like to roast chickpeas and veggies on separate sheets for perfect crispiness.
  • I sometimes swap in my favorite seasonal veggies for variety.
  • Adding a pinch of smoked paprika really enhances the roasted flavor.
  • I drizzle extra dressing at the end—it makes the bowl more indulgent.
  • Toasting tahini before making the dressing gives a nuttier flavor I love.