Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 cups broccoli florets; 1 red onion, sliced; 2 carrots, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika or cumin (optional); 2 cups cooked quinoa, rice, or farro (for serving); 1/4 cup tahini; 1 tbsp Dijon mustard; 1 1/2 tbsp maple syrup; 2 tbsp lemon juice; 1 garlic clove, minced or grated; 2–4 tbsp warm water (to thin); Salt and pepper, to taste

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of my favorite nourishing meals—colorful, wholesome, and full of flavor. I roast a medley of vegetables and chickpeas until they’re golden and crispy, then pile them into bowls with fluffy grains and drizzle everything with a creamy, tangy-sweet tahini sauce. It’s simple, satisfying, and totally customizable.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Why You’ll Love This Recipe

I love how this bowl is packed with plant-based goodness but still leaves me feeling full and fueled. The veggies get perfectly caramelized in the oven, the chickpeas add protein and crunch, and the maple Dijon tahini dressing ties everything together with bold, zesty flavor. It’s perfect for meal prep, easy to make ahead, and flexible enough for whatever I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bowls:
sweet potatoes, peeled and diced
broccoli florets
red onion, sliced
carrots, sliced
cooked chickpeas (canned or homemade, drained and rinsed)
olive oil
salt
black pepper
paprika or cumin (optional)
cooked quinoa, rice, or farro (for serving)

For the Maple Dijon Tahini Dressing:
tahini
Dijon mustard
maple syrup
lemon juice
garlic, minced or grated
warm water (to thin)
salt and pepper to taste

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the chopped veggies and chickpeas with olive oil, salt, pepper, and any optional spices, then spread them out in a single layer.
I roast everything for 25–30 minutes, tossing halfway through, until golden and crisp on the edges.
While the veggies roast, I whisk together tahini, Dijon mustard, maple syrup, lemon juice, garlic, salt, and enough warm water to make a pourable dressing.
I assemble the bowls by layering grains on the bottom, then topping with the roasted veggies and chickpeas.
I drizzle generously with the maple Dijon tahini dressing and garnish with fresh herbs or seeds if I want extra texture.

Servings and timing

This recipe makes 3–4 servings.
Preparation time: 15 minutes
Roasting time: 30 minutes
Total time: 45 minutes

Variations

I swap in cauliflower, zucchini, or bell peppers depending on what’s in season.
I add avocado or hummus on top for extra creaminess.
I use brown rice, bulgur, or couscous as the base when I want to change up the grain.
I toss in baby spinach or arugula right before serving for some fresh greens.
For a spicier dressing, I add a pinch of cayenne or a splash of hot sauce.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days.
To reheat, I warm the roasted veggies and chickpeas in the oven or air fryer for 5–7 minutes at 350°F (175°C).
The dressing may thicken in the fridge—I stir in a little warm water before using.

FAQs

Can I make this recipe ahead of time?

Yes, I roast the veggies and chickpeas and prep the dressing in advance. I store everything separately and assemble fresh when ready to eat.

What’s the best grain for these bowls?

I like quinoa for its quick cook time and protein, but rice, farro, or even barley work really well too.

Is the dressing vegan?

Yes, the maple Dijon tahini dressing is completely vegan. I just make sure to use pure maple syrup and vegan Dijon.

Can I use air-fried chickpeas?

Absolutely. I air fry the chickpeas separately for extra crunch and stir them in right before serving.

What if I don’t like tahini?

I’ve swapped it with almond butter or cashew butter for a different flavor, and it still works beautifully with the maple and mustard combo.

Conclusion

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of those meals that checks every box—easy, healthy, satisfying, and full of flavor. I love how customizable and prep-friendly it is, making it perfect for both busy weekdays and relaxed weekend lunches. Whether I eat it warm or chilled, it’s a nourishing bowl that never disappoints.