This Roasted Veggie and Chickpea Bowl is a nourishing and flavor-packed meal featuring caramelized veggies, crispy chickpeas, and a bold, creamy maple Dijon tahini dressing.
Perfect for lunch meal prep or a colorful dinner, this plant-based dish is hearty, customizable, and bursting with Mediterranean flair.
Why I Love This Recipe
Packed with color and flavor – every bite is savory, nutty, tangy, and a little sweet
Balanced nutrition from roasted veggies, protein-rich chickpeas, and healthy fats
Easy to prep ahead for satisfying weekday lunches
Customizable toppings keep it fresh and exciting
Naturally vegan and gluten-free
What You’ll Need (Ingredient Highlights)
Broccoli, Brussels sprouts & sweet potato – a trifecta of roasted veggie goodness
Chickpeas – crispy and packed with plant-based protein
Onion, tomatoes & olives – for bold Mediterranean flavors
Feta & pine nuts – optional, but amazing for creaminess and crunch
Maple Dijon tahini dressing – a bold, creamy drizzle that ties it all together
Pro Tips Before You Start
Pat dry chickpeas to help them crisp up better in the oven
Use pre-chopped veggies to save time on prep
Roast on a large baking sheet for even browning
Adjust the tahini sauce thickness by slowly adding warm water
Don’t skip the lemon juice in the dressing – it brightens all the flavors
How to Make Roasted Veggie and Chickpea Bowls
Step 1: Roast the Veggies and Chickpeas
Preheat oven to 400°F (200°C).
Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper.
Spread in a single layer on a large baking sheet.
Roast for 25–30 minutes, stirring halfway through, until golden and crispy.
Step 2: Make the Tahini Dressing
Whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and pepper.
Add 2–3 tablespoons of warm water gradually to thin it out to your desired consistency.
Step 3: Assemble the Bowls
Divide the roasted veggies and chickpeas into bowls.
Top with cherry tomatoes, Kalamata olives, crumbled feta, chopped parsley, and toasted pine nuts.
Step 4: Drizzle and Serve
Drizzle the bowls generously with the maple Dijon tahini dressing and enjoy warm or at room temperature.
What to Serve It With
Warm pita bread or naan
A simple lentil soup
Lemon-herb quinoa or couscous
A light cucumber yogurt dip
Variations & Add-Ins
Add roasted red peppers or zucchini
Use farro or rice as a base
Top with grilled tofu or tempeh for added protein
Add a dollop of hummus or baba ganoush
Storage & Leftovers
Fridge: Store components separately in airtight containers for up to 4 days
Reheat: Rewarm veggies in a skillet or microwave before assembling
Dressing: Store up to a week in the fridge; stir before each use
FAQs
Can I use canned vegetables?
Fresh or frozen veggies are better for roasting, but canned chickpeas work great once rinsed and dried.
Is the dressing sweet?
It’s slightly sweet from the maple syrup, but well balanced by mustard and lemon.
Can I make this bowl ahead of time?
Yes! Roast the veggies and mix the dressing in advance. Assemble just before eating.
Is it vegan?
Yes, as long as you omit the feta cheese.
Can I use a different sauce?
Sure! Try lemon-tahini, tzatziki, or your favorite vinaigrette.
What if I don’t like tahini?
You can substitute it with plain hummus or unsweetened almond butter.
Can I roast everything together?
Yes, just make sure ingredients are evenly spaced and not overcrowded.
Final Thoughts
These Roasted Veggie and Chickpea Bowls are everything I crave in a wholesome meal – hearty, colorful, flavorful, and endlessly flexible.
Whether you enjoy them warm, cold, or meal-prepped for the week, they’re a delicious way to eat more veggies and feel truly satisfied.
Roasted Veggie Chickpea Bowls
Ingredients
- 2 cups broccoli florets
- 2 cups Brussels sprouts halved
- 1 medium-large sweet potato cut into 1-inch pieces
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 onion sliced
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
Mediterranean Add-ins
- 1/2 cup cherry tomatoes halved
- 1/4 cup Kalamata olives sliced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup fresh parsley chopped
- 1/4 cup toasted pine nuts or sunflower seeds
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 clove garlic minced
- 2 –3 Tbsp warm water to thin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss veggies and chickpeas with oil and spices.
- Roast 25–30 min, stirring halfway.
- Whisk together dressing ingredients, thinning with water to desired consistency.
- Assemble bowls with roasted ingredients and Mediterranean toppings.
- Drizzle with dressing and enjoy.
- See full steps with tips & photos → https://mischacrossing.com/roasted-veggie-chickpea-bowls/
Notes
- Make Ahead: You can roast the veggies and chickpeas ahead of time and store them in the fridge for up to 3 days. Just reheat before assembling.
- Variation: Swap the chickpeas for roasted chicken or tofu for a different protein source.
