Go Back

Crispy Roasted Veggie Bowl with Maple Dijon Tahini

Bright, colorful, and packed with flavor, these roasted veggie and chickpea bowls are a perfect weeknight dinner or meal prep option. Topped with a creamy maple Dijon tahini dressing, they’re hearty, wholesome, and completely satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Roasted Veggies & Chickpeas:
  • 1 can 15 oz chickpeas, drained, rinsed, and patted dry
  • 1 medium zucchini sliced into half-moons
  • 1 red bell pepper chopped
  • 1 cup broccoli florets
  • 1 cup sweet potato peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
For the Maple Dijon Tahini Dressing:
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 –3 tablespoons water to thin as needed
  • Salt and pepper to taste
For Serving:
  • Cooked quinoa brown rice, or farro
  • Fresh herbs like parsley or cilantro optional
  • Lemon wedges optional

Equipment

  • Baking sheet
  • Mixing Bowls
  • Whisk
  • Large spoon or spatula
  • Serving bowls

Method
 

  1. Preheat the oven to 400°F (200°C). In a large bowl, toss chickpeas, zucchini, red bell pepper, broccoli, and sweet potato with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
  2. Spread the veggies and chickpeas in a single layer on a baking sheet.
  3. Roast in the oven for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
  4. While the veggies roast, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, and 2–3 tablespoons water until smooth. Adjust consistency as needed and season with salt and pepper.
  5. Divide cooked grains into serving bowls and top grains with the roasted veggies and chickpeas.
  6. Drizzle generously with the maple Dijon tahini dressing and garnish with fresh herbs and serve with lemon wedges if desired.