Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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Crispy chickpeas, charred vegetables, and a velvety maple Dijon tahini dressing come together in this colorful and hearty roasted veggie bowl. It’s a satisfying, plant-based dish that delivers bold flavor and nourishing ingredients in every bite. Perfect for meal prep or a cozy night in, this bowl is both vibrant and comforting.

The combination of earthy roasted broccoli, sweet bell peppers, and tangy red onions with protein-packed chickpeas makes this bowl a powerhouse of nutrition. The maple Dijon tahini sauce adds a creamy, sweet-savory finish that ties everything together beautifully. It’s a dish that turns simple ingredients into something truly crave-worthy.

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What Kind of Chickpeas Should I Use?

Canned chickpeas work perfectly for this recipe and are convenient for quick meals. Just make sure to drain and rinse them well before roasting to ensure they crisp up in the oven. If you prefer, you can use cooked chickpeas from dried beans, which give a slightly firmer texture.

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Ingredients for the Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Chickpeas – The protein-rich base of the bowl, providing a crisp and hearty bite when roasted.

Broccoli – Adds vibrant green color and a slightly charred, nutty flavor when roasted.

Bell Peppers – Sweet and tender with a bit of char, orange or red bell peppers bring balance and brightness.

Red Onion – Offers a slightly sweet and savory element that intensifies in the oven.

Olive Oil – Essential for roasting, helping to crisp the chickpeas and veggies while adding richness.

Salt & Pepper – Enhances all the natural flavors of the roasted ingredients.

Tahini – The creamy base for the dressing, offering a nutty richness.

Dijon Mustard – Provides tang and sharpness that contrasts the maple syrup.

Maple Syrup – Brings a touch of sweetness to round out the dressing.

Garlic Powder – Adds depth of flavor without overwhelming the sauce.

Lemon Juice – Brightens the dressing and adds freshness.

Sesame Seeds & Fresh Cilantro – Optional garnishes for added texture and fresh herbal notes.

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How To Make the Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Step 1: Prep and Preheat

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Roast the Chickpeas

Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel. Toss them with olive oil, salt, and pepper, then spread them out on one side of the baking sheet. Roast for 15 minutes.

Step 3: Add the Vegetables

While chickpeas start roasting, chop the broccoli, bell peppers, and red onions into bite-sized pieces. Toss them with olive oil, salt, and pepper. After 15 minutes, remove the baking sheet from the oven and add the veggies. Return to oven and roast everything together for another 20-25 minutes, or until veggies are tender and slightly charred.

Step 4: Make the Dressing

In a small bowl or jar, whisk together tahini, Dijon mustard, maple syrup, garlic powder, lemon juice, and a few tablespoons of water until smooth and pourable. Adjust seasoning to taste.

Step 5: Assemble the Bowls

Divide the roasted chickpeas and vegetables into serving bowls. Drizzle generously with the maple Dijon tahini dressing. Garnish with sesame seeds and fresh cilantro if using.

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Serving and Storing These Flavor-Packed Bowls

These roasted veggie & chickpea bowls are best served warm, right after assembly, to enjoy the crispy textures and creamy dressing at their peak. If you’re planning to make them ahead, store the roasted components separately from the dressing in airtight containers for up to 4 days in the refrigerator. Reheat the chickpeas and veggies in a hot oven or skillet to regain some crispness, then add fresh dressing and toppings when ready to serve.

You can also enjoy them cold, straight from the fridge, for a refreshing lunch option. They pack beautifully for work or school meal prep.

Frequently Asked Questions

How do I keep chickpeas crispy?

Make sure the chickpeas are very dry before roasting and spread them out on the baking sheet without crowding. Serve them immediately after roasting for the best texture.

Can I use different vegetables?

Absolutely! Cauliflower, zucchini, mushrooms, or carrots all roast well and work beautifully in this bowl.

What if I don’t have tahini?

You can substitute with cashew butter, almond butter, or even plain Greek yogurt for a different creamy base.

Is this bowl gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just check labels on mustard and tahini to be certain.

Can I make the dressing ahead of time?

Definitely. The dressing keeps well in the fridge for up to a week. Just give it a good stir or shake before using, as it may thicken.

What protein can I add to make it heartier?

Try adding quinoa, brown rice, or even grilled tofu or tempeh to bulk up the bowl for a more filling meal.

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Want More Bowl Ideas with Big Flavor?

If you love these Roasted Veggie & Chickpea Bowls, you might also enjoy these:

• Mediterranean Couscous Bowls with roasted eggplant and hummus.
• Sweet Potato Buddha Bowls drizzled with creamy avocado-lime sauce.
• Spicy Korean Tofu Bowls for a punch of heat and umami.
• Quinoa Power Bowls topped with lemony kale and roasted beets.
• Grilled Halloumi Veggie Bowls for a salty, savory twist.

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📌 Save this recipe to your Pinterest meal prep or plant-based board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try another vegetable combo? Add grains or extra spice?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook more deliciously.

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