Roasted Veggie Chickpea Maple Dijon Tahini Bowls

The first time I made these bowls, my apartment smelled like maple and caramelized onions, and my roommate wandered out of her room asking what bakery had opened in our kitchen. That was the moment I knew roasted vegetables could feel special.

Last winter, I made these for a friend recovering from surgery, and she texted me three days later saying it was the first time in weeks she had actually looked forward to eating. Something about the combination of crispy chickpeas and that creamy dressing makes food feel like comfort instead of obligation.

Ingredients

• Small head broccoli: Cut into generous florets because they shrink and sweeten as they roast, becoming the nuggets everyone fights over
• 1 cup Brussels sprouts: Halve them so flat sides get golden and caramelized against the baking sheet
• 1 medium sweet potato: Peel and cube into bite sized pieces about the same dimension so everything finishes roasting together
• 1 small red onion: Slice into thick wedges that hold their shape and turn jammy sweet in the oven
• 1 can chickpeas: Drain and rinse them thoroughly, then dry them between towels so they actually crisp instead of steam
• 3 tbsp olive oil: Divide between the two trays because both vegetables and chickpeas need their own coating to brown properly
• 1½ tsp garlic powder: Split between the trays for savory depth without the work of fresh cloves
• 1 tsp salt: Divide evenly, and do not be tempted to use less because roasted vegetables need salt to pop
• ½ tsp black pepper: Freshly cracked if you can manage it, and divided between both baking sheets
• ¼ cup tahini: Stir the jar well before measuring because the oil always separates and sits on top
• 1½ tbsp Dijon mustard: This emulsifies the dressing and gives it that bright edge that cuts through roasted sweetness
• 2 tbsp fresh lemon juice: Squeeze it right before you make the dressing because bottled lemon juice tastes flat and sad
• 1½ tbsp pure maple syrup: Real maple syrup makes the dressing feel luxurious and balances the tahini bitterness
• 1 tbsp apple cider vinegar: Adds just enough brightness to make the dressing taste alive instead of heavy
• 2 to 4 tbsp water: Add this gradually because tahini thickens differently depending on the brand and temperature
• ¼ tsp salt: For the dressing, and taste as you go because tahini varies so much between brands
• Pinch of black pepper: Just enough to make the dressing interesting without overwhelming the maple

Instructions

Get your oven ready:

Preheat to 400°F and line two baking sheets with parchment paper because stuck roasted vegetables are heartbreaking to scrub off later

Prep the vegetables:

Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first baking sheet, then drizzle with 2 tbsp olive oil and sprinkle with 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper

Season the chickpeas:

Toss the drained chickpeas on the second baking sheet with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until they are evenly coated

Roast everything:

Cook vegetables for 20 to 25 minutes and chickpeas for 15 to 20 minutes, flipping or shaking halfway through, until vegetables are tender and golden and chickpeas are crispy throughout

Make the dressing:

Whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar, then gradually add water until the dressing reaches a pourable consistency

Assemble the bowls:

Divide roasted vegetables and chickpeas among bowls and drizzle generously with dressing while everything is still warm

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My sister now makes this every Sunday for her week of lunches, and she sends me photos of her colorful containers lined up in the fridge like little promises that the week will not be all coffee and takeout.

Make It Yours

Add cooked quinoa, farro, or rice to turn this from a light dinner into something that powers you through a long afternoon. The grain absorbs the dressing and becomes the best part of the bowl.

Get Creative

Throw fresh arugula or baby spinach underneath the warm roasted vegetables so the greens wilt just slightly from the heat. That contrast between hot roasted veg and slightly wilted greens makes the whole bowl feel restaurant intentional.

Meal Prep Magic

Store vegetables, chickpeas, and dressing in separate containers because nobody likes soggy roasted vegetables or watery dressing. Reheat the veggies and chickpeas in the oven for ten minutes to restore that crispy edge.

• Double the dressing because it keeps for two weeks and makes everything taste better
• Extra roasted vegetables become breakfast hash the next morning with a fried egg
• These bowls taste even better after the flavors have mingled overnight

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Eating this feels like taking care of yourself without saying it out loud.

Frequently Asked Questions

→ Can I use different vegetables in these bowls?

Absolutely. Feel free to swap in whatever vegetables you have on hand—cauliflower, bell peppers, zucchini, or carrots all roast beautifully alongside chickpeas. Just keep the pieces uniform in size for even cooking.

→ How do I store these bowls for meal prep?

Store the roasted vegetables, chickpeas, and dressing in separate airtight containers in the refrigerator for up to 4 days. Reheat the vegetables and chickpeas in the oven or air fryer to restore crispiness, then drizzle with dressing before serving.

→ What can I serve with these roasted bowls?

These bowls are satisfying on their own, but you can add cooked grains like quinoa, brown rice, or farro for extra heartiness. Fresh greens such as arugula, spinach, or kale make a nice base, and avocado adds creaminess.

→ Can I make the tahini dressing ahead of time?

Yes, the dressing actually benefits from sitting for a day as flavors meld. Store it in a sealed jar in the refrigerator for up to a week. It may thicken over time—simply whisk in a tablespoon of water to reach desired consistency.

→ How do I get the chickpeas really crispy?

Make sure to drain and rinse the chickpeas thoroughly, then pat them completely dry with a clean towel. Spread them in a single layer without overcrowding the pan, and roast until they're golden and crunchy throughout. Don't skip shaking the pan halfway through.

→ Is this dish freezer-friendly?

The roasted vegetables and chickpeas freeze well for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The tahini dressing is best kept fresh in the refrigerator and not frozen.