Roasted Veggie Chickpea Bowls (Print Version)

Crispy chickpeas and caramelized roasted vegetables topped with creamy maple Dijon 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 can (15 oz) 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 to 4 tablespoons water, as needed
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 - Place both trays in the oven. Roast vegetables for 20 to 25 minutes, flipping halfway through, until tender and golden. Roast chickpeas for 15 to 20 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. 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.

# Additional Tips::

01 -
  • Everything cooks on two trays while you handle the dressing, making dinner prep feel almost meditative instead of stressful.
  • The chickpeas get genuinely crispy, like tiny golden treasures that make each bite interesting and satisfying.
  • That tahini dressing is secretly the star—creamy without being heavy, with layers of maple and mustard that keep you coming back for the bowl.
02 -
  • Pat your chickpeas completely dry before roasting—I learned this the hard way when a batch stayed stubbornly soft, and it made all the difference the next time.
  • Don't skip the halfway shake on the chickpeas; they brown unevenly without it, and some stay pale while others burn.
  • Tahini dressing continues thickening as it cools, so make it slightly looser than you think you want it, especially if you're meal prepping.
03 -
  • Arrange vegetables on the sheet pan in a single layer with some space between pieces—crowding them causes steaming instead of the golden caramelization you want.
  • That tahini dressing is so good you might find yourself making extra to drizzle over salads, grain bowls, or roasted vegetables for the rest of the week, so don't be shy with the batch.
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