Description
These Roasted Veggie Chickpea Bowls are everything you want in a feel-good meal—nourishing, colorful, and loaded with roasted vegetables, crispy chickpeas, and fluffy grains. Topped with a luscious Maple Dijon Tahini Dressing that’s creamy, tangy, and slightly sweet, this plant-based bowl is perfect for lunch, dinner, or meal prep. Simple, satisfying, and packed with bold flavors!
Ingredients
For the Roasted Veggies:
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1 zucchini, sliced
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1 carrot, sliced
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1 broccoli crown, cut into florets
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1 red onion, quartered
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1 can chickpeas (15 oz), drained and rinsed
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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Salt and pepper, to taste
For the Maple Dijon Tahini Dressing:
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1/4 cup tahini
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1 tablespoon Dijon mustard
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1 tablespoon maple syrup
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2 tablespoons lemon juice
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2 tablespoons water (plus more as needed for thinning)
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Salt and pepper, to taste
For the Bowls:
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2 cups cooked quinoa or rice
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Fresh parsley or cilantro, chopped (for garnish)
Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. -
Roast the Vegetables and Chickpeas
In a mixing bowl, toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and caramelized, and chickpeas are slightly crispy. -
Make the Dressing
While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth and creamy. Add extra water a teaspoon at a time if needed to reach a pourable consistency. Season to taste with salt and pepper. -
Assemble the Bowls
Divide the cooked quinoa or rice among 4 serving bowls. Top with the roasted veggie and chickpea mixture. -
Dress and Garnish
Drizzle generously with the maple Dijon tahini dressing and sprinkle with chopped fresh parsley or cilantro. Serve warm or at room temperature and enjoy!
Notes
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Crispy Chickpea Tip: For extra crunch, pat chickpeas dry with a paper towel before roasting and make sure they’re spread out evenly on the baking sheet.
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Make Ahead: Dressing can be made up to 5 days ahead and stored in the fridge. Veggies and grains can be prepped 2–3 days in advance.
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Customize It: Swap in seasonal veggies, try bulgur or couscous instead of quinoa, or top with grilled tofu or chicken for added protein.
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Dressing Tip: Double the dressing and keep it on hand—it’s amazing on salads, wraps, and roasted potatoes too!
- Equipment
Baking sheet
Parchment paper (optional)
Mixing bowls
Whisk or fork
Knife and cutting board
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Dinner
- Method: Roasting, Assembling
- Cuisine: Mediterranean-Inspired, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted veggie bowl, chickpea quinoa bowl, tahini dressing, vegan bowl recipe, healthy lunch bowl, easy meal prep