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Roasted Veggie & Chickpea Bowls

Quick, healthy, and delicious Roasted Veggie & Chickpea Bowls topped with a creamy maple dijon tahini dressing. Perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the bowls
  • 2 medium medium sweet potatoes, peeled and cubed (about 4 cups)
  • 1 head head cauliflower, chopped into florets (about 4 cups)
  • 1 piece red bell pepper, sliced
  • 1 small small red onion, cut into wedges
  • 1 can (15 oz) can chickpeas, drained, rinsed, and patted dry
  • 3 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 4 cups cooked quinoa or brown rice (optional base)
  • 1/4 cup pumpkin seeds or chopped toasted almonds
  • Fresh parsley or cilantro, chopped
  • Optional: crumbled feta or goat cheese (or dairy-free alternative)
For the Maple Dijon Tahini Dressing
  • 1/3 cup tahini
  • 2 tbsp pure maple syrup
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp lemon juice (about 1 lemon)
  • 2 tbsp olive oil (optional for richness)
  • 2–4 tbsp warm water to thin (as needed)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, combine sweet potato cubes, cauliflower florets, bell pepper, and red onion. Drizzle 2 tablespoons of olive oil over them and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until everything is lightly coated.
  3. In a smaller bowl, toss the drained chickpeas with the remaining tablespoon of olive oil and a pinch of salt and pepper.
Roasting
  1. Spread the seasoned vegetables on one baking sheet in a single layer. Spread the chickpeas on the other sheet.
  2. Roast veggies for 25–30 minutes, tossing once halfway, until tender and caramelized on the edges. Roast chickpeas for 20–25 minutes, shaking the pan once or twice, until they’re golden and crisp.
Make the dressing
  1. While the veggies roast, whisk together tahini, maple syrup, Dijon, lemon juice, and olive oil in a bowl. Add warm water a tablespoon at a time until you reach a smooth, pourable consistency. Season with salt and pepper.
Assembly
  1. Divide cooked quinoa or rice among four bowls. Add roasted veggies and chickpeas on top.
  2. Drizzle generously with the maple dijon tahini dressing. Finish with pumpkin seeds, fresh parsley, and cheese if using.
Serving
  1. Serve warm or enjoy cold. Store leftovers in airtight containers for up to 4 days.

Notes

Don’t overcrowd the pan when roasting. Give veggies and chickpeas space to roast for better texture. Make the dressing ahead for more flavor.