Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

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First off—thank you, from the bottom of my heart, for being here. Whether you’re a seasoned home cook or just beginning to explore the beauty of wholesome, plant-forward meals, I’m so glad you’ve found your way to this recipe. These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a real gift to your weekly meal lineup—easy to prep, endlessly customizable, and absolutely packed with flavor.

This bowl is everything I crave in a meal: warm, roasted goodness layered with hearty grains, crisp-tender veggies, and a creamy, zingy dressing that brings it all together. And if you’re anything like me, you’re going to want to drizzle that Maple Dijon Tahini over everything. So, if you’d like to get this recipe (and more like it!) delivered straight to your inbox, be sure to subscribe to my newsletter—I love keeping you in the loop with all my kitchen adventures.

Why You’ll Love These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Let’s talk about what makes these bowls truly shine.

They’re hearty and comforting—but also fresh and bright.

The roasted vegetables bring that caramelized depth we all crave, while the lemony tahini dressing adds a burst of tang and just a touch of natural sweetness. The combination is next-level satisfying!

A dream for meal preppers!

Whether you’re prepping lunches for the week or whipping up a cozy dinner for two, this recipe has your back. Everything can be made ahead and assembled when needed.

Customizable to the max.

I promised you versatile, and here’s proof! You can swap in different veggies, grains, or even proteins based on what you have in the fridge.

What Do These Bowls Taste Like?

Imagine this: warm zucchini and carrots roasted until just tender, broccoli with crispy edges, red onion that’s softened and sweetened in the oven, and chickpeas that are golden and slightly crunchy. Now, layer that on a bed of fluffy quinoa or rice, then drizzle the whole thing with a creamy Maple Dijon Tahini Dressing that’s tangy, nutty, and ever-so-slightly sweet. Anything but boring!!

Benefits of This Recipe

• Plant-based and protein-rich thanks to chickpeas and tahini.

• Naturally gluten-free (just be sure your mustard and grains are certified if needed).

• Nutrient-packed, with fiber, antioxidants, and healthy fats.

• Perfect for leftovers—flavors deepen as it sits!

• Meal-prep friendly, and great both warm or at room temp.

Ingredients You’ll Need

For the Roasted Veggies:

• 1 zucchini, sliced

• 1 carrot, sliced

• 1 broccoli crown, cut into florets

• 1 red onion, quartered

• 1 can chickpeas, drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/4 cup tahini

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 2 tablespoons lemon juice

• 2 tablespoons water (plus more as needed for thinning)

• Salt and pepper, to taste

For the Bowl Base:

• 2 cups cooked quinoa or rice

• Fresh parsley or cilantro, chopped (for garnish)

Tools You’ll Need

• Baking sheet

• Mixing bowls

• Whisk or fork for dressing

• Parchment paper (optional but helpful!)

• Sharp knife and cutting board

Ingredient Substitutions & Additions

• Veggies: Try sweet potatoes, bell peppers, mushrooms, or cauliflower. Or check out my Garlic Herb Roasted Potatoes, Carrots and Zucchini for a seasonal variation!

• Grains: Farro, bulgur, couscous, or brown rice are excellent alternatives.

• Tahini swap: Almond or cashew butter could work in a pinch (but the flavor will change).

• Add protein: Top with grilled tofu, tempeh, roasted chicken, or try it with these Mediterranean Turkey Meatballs for a hearty twist.

How to Make Roasted Veggie Chickpea Bowls

Step 1: Roast the Veggies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss zucchini, carrot, broccoli, onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on the sheet and roast for 20–25 minutes, stirring once, until veggies are tender and slightly charred.

Tip: For extra crispy chickpeas, pat them dry before roasting and make sure they’re not crowded. Or follow my full method for Crispy Roasted Chickpeas!

Step 2: Whip Up the Dressing

In a small bowl, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Add more water a teaspoon at a time until pourable but still thick. Season to taste.

Step 3: Assemble Your Bowls

Spoon cooked quinoa or rice into bowls. Add a generous scoop of the roasted veggies and chickpeas on top.

Step 4: Garnish and Dress

Drizzle with your Maple Dijon Tahini Dressing and top with chopped parsley or cilantro. Serve warm or at room temperature!

What to Serve With These Bowls

• A fresh green salad with citrus vinaigrette

• A cup of simple lentil or tomato soup

• Warm pita bread or garlic naan

• Chilled cucumber yogurt sauce (for a refreshing contrast!)

Tips for the Best Roasted Veggie Chickpea Bowls

• Don’t overcrowd the pan—use two sheets if needed so everything gets nicely roasted, not steamed.

• Make ahead: Roast veggies and prep the dressing in advance; reheat and assemble when needed.

• Double the dressing: It’s fantastic on wraps, grain bowls, roasted potatoes—basically anything!

How to Store Leftovers

• Fridge: Store components separately in airtight containers for up to 3 days.

• Dressing: Keeps well for up to 5 days in the fridge.

• To reheat: Warm veggies and grains in the microwave or stovetop; add dressing after reheating.

Frequently Asked Questions

How can I make this recipe oil-free?

Absolutely. Roast your veggies with a bit of veggie broth or lemon juice instead of oil, and skip oil in the dressing or use an oil-free tahini.

What can I use instead of tahini?

If tahini isn’t your thing, try almond butter for a nutty alternative or Greek yogurt (if not vegan) for a creamy, tangy swap.

Can I freeze these bowls?

The cooked grains and roasted chickpeas freeze well, but for best taste and texture, keep the veggies and dressing refrigerated and fresh.

Are dry chickpeas okay to use?

Yes! Just cook them ahead of time until tender, then proceed with roasting as directed.

Can I eat these bowls cold?

Yes! These bowls are delicious at room temperature or chilled, making them perfect for packed lunches or picnic meals.

How long will leftovers last?

Stored in airtight containers, leftovers will keep in the refrigerator for up to 3 days. Store dressing separately for best results.

What grains work best besides quinoa or rice?

Bulgur, couscous, farro, or barley are great alternatives. Just make sure they’re cooked and fluffed before assembling your bowls.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free grains and mustard, this recipe is naturally gluten-free.

Can I add more protein?

Definitely! Add grilled tofu, tempeh, seared chicken, or a boiled egg on top to make it even more filling.

Final Thoughts

These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing check all the boxes: flavorful, easy, healthy, and totally customizable. Whether you’re feeding your family, meal-prepping for a busy week, or just trying to eat more plants (without sacrificing taste), this recipe is one you’ll want to come back to again and again.

Craving more veggie-forward goodness? Try these next:

• Garlic Herb Roasted Potatoes, Carrots and Zucchini

• Crispy Roasted Chickpeas – 7 Delicious Ways

• Mediterranean Bowl with Turkey Meatballs

I’d Love to See Your Creations!

If you make these bowls, leave a review and tag your photo  on Pinterest or Instagram—I can’t wait to see how you bring this dish to life in your kitchen.

Here’s to colorful bowls, big flavors, and meals that make you feel good—inside and out.

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