Pin Experience the ultimate plant-based comfort with this Roasted Veggie & Chickpea Bowl. Combining the earthy sweetness of caramelized sweet potatoes with the satisfying crunch of oven-roasted chickpeas, this dish is a masterclass in texture and flavor. Topped with a creamy, tangy maple Dijon tahini dressing, it’s a vibrant and nourishing meal perfect for anyone seeking a wholesome dinner or a reliable meal prep option.
Pin Efficiency meets nutrition in this recipe, as everything roasts to perfection on just two baking sheets. By separating the vegetables and the chickpeas, you ensure the broccoli remains tender while the legumes achieve that signature crispy exterior. It is a simple yet sophisticated way to elevate basic pantry staples into a gourmet bowl.
Ingredients
- 1 small head broccoli, cut into florets
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, sliced
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1½ tsp garlic powder, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- ¼ cup tahini
- 1½ tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1½ tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2–4 tbsp water (as needed to thin)
- ¼ tsp salt
- Pinch of black pepper
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Step 2
- On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
- Step 3
- On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Step 4
- Roast both trays: vegetables for 20–25 minutes, flipping halfway, until tender and golden; chickpeas for 15–20 minutes, shaking halfway through, until crispy.
- Step 5
- While roasting, prepare the dressing. 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.
- Step 6
- To assemble, divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.
Zusatztipps für die Zubereitung
For the best texture when eating later, reheat the vegetables and chickpeas in the oven rather than the microwave. Keep in mind that tahini-based dressings naturally thicken in the refrigerator; simply whisk in a small splash of water to loosen the consistency before serving.
Varianten und Anpassungen
To increase the heartiness of the meal, serve the roasted components over cooked grains such as quinoa, brown rice, or farro. If you enjoy a bit of heat, toss the chickpeas with a pinch of smoked paprika or cayenne pepper before roasting for an extra kick of flavor.
Serviervorschläge
Serve these bowls over a bed of fresh greens like peppery arugula or tender baby spinach to add a crisp, raw element to the dish. The warmth of the roasted vegetables slightly wilts the greens, creating a delicious contrast with the creamy dressing.
Pin Whether you are enjoying this as a warm dinner or a prepared lunch, these Roasted Veggie & Chickpea Bowls offer a satisfying balance of nutrition and gourmet taste. It is a versatile, plant-based staple that makes healthy eating feel like an indulgence.
Recipe Q&A
- → Can I use different vegetables?
Absolutely. Swap in cauliflower, bell peppers, zucchini, or root vegetables based on what's in season. Just keep roasting times similar—tender vegetables need 20–25 minutes at 400°F.
- → How do I keep chickpeas crispy?
Pat chickpeas completely dry before seasoning and roasting. Spread them in a single layer without overcrowding the pan. Shake the pan halfway through cooking for even crisping.
- → Can I make the dressing ahead?
Yes. Store in an airtight container in the refrigerator for up to a week. Tahini thickens when cold—whisk in a tablespoon of water to reach desired consistency before serving.
- → Is this freezer-friendly?
Frozen roasted vegetables and chickpeas lose texture. Instead, freeze the cooked chickpeas separately and reheat in the oven at 400°F for 10 minutes. Fresh-roasted vegetables taste best.
- → What grains work well?
Quinoa, brown rice, farro, or wheat berries add substance. Cook grains separately and assemble bowls just before serving to prevent sogginess.