Roasted Veggie Chickpea Maple Dijon Tahini Bowls (Print Version)

Crispy chickpeas and roasted vegetables drizzled with creamy maple tahini dressing for nourishing plant-based meals.

# What You'll Need:

→ Vegetables & Chickpeas

01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 (15 oz) can chickpeas, drained and rinsed
06 - 3 tbsp olive oil, divided
07 - 1½ tsp garlic powder, divided
08 - 1 tsp salt, divided
09 - ½ tsp black pepper, divided

→ Maple Dijon Tahini Dressing

10 - ¼ cup tahini
11 - 1½ tbsp Dijon mustard
12 - 2 tbsp fresh lemon juice
13 - 1½ tbsp pure maple syrup
14 - 1 tbsp apple cider vinegar
15 - 2–4 tbsp water (as needed to thin)
16 - ¼ tsp salt
17 - Pinch of black pepper

# How to Make It:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange broccoli, Brussels sprouts, sweet potato, and red onion on first baking sheet. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
03 - Toss chickpeas on second baking sheet with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
04 - Roast vegetables for 20–25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - 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.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.

# Additional Tips::

01 -
  • The tahini dressing keeps getting better in your fridge, so tomorrows lunch tastes even more intentional than tonights dinner
  • You can prep everything on Sunday and still eat like someone who cooks every single night
02 -
  • Dry your chickpeas thoroughly or they will steam instead of crisp, and nobody wants soft chickpeas when they were promised crunch
  • The dressing looks terrifyingly thick at first, then suddenly emulsifies into velvet, so keep whisking and trust the process
03 -
  • Crowding the baking sheet prevents proper browning, so use two sheets if you are doubling the recipe
  • Let the roasted vegetables rest for five minutes before serving so they develop those crispy edges everyone loves
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