Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 head broccoli, cut into small florets; 2 bell peppers (red, orange, or yellow), sliced; 1 small red onion, chopped into wedges; 2 tbsp olive oil; Salt and black pepper to taste; 1 tbsp sesame seeds (optional); 2 tbsp chopped fresh cilantro (for garnish); 1/4 cup tahini; 1 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp garlic powder; Pinch of salt; 2–4 tbsp warm water (to thin as needed)

I absolutely love meals that feel like comfort food but are secretly packed with nutrition, and this Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing hits the sweet spot every time. It’s warm, hearty, and incredibly satisfying, yet full of vibrant roasted vegetables and plant-based protein from chickpeas. The creamy, tangy dressing ties everything together in a way that makes you want to lick the bowl clean.

I created this dish on a weeknight when I wanted something easy, cozy, and wholesome without much fuss. Roasting the veggies intensifies their natural sweetness and brings out rich, caramelized edges, while the chickpeas get slightly crispy for a satisfying texture. The maple dijon tahini dressing was a happy accident, born from a mix of what I had on hand — and now I can’t stop making it.

Why You’ll Love This Roasted Veggie & Chickpea Bowl

This bowl isn’t just another healthy recipe — it’s a flavor-packed, meal-prep-friendly wonder that works as lunch, dinner, or even a colorful party platter. It’s vegan, naturally gluten-free, endlessly customizable, and full of contrasting textures. Whether you’re trying to eat more plant-based meals or just want something tasty that comes together quickly, this recipe delivers comfort and nourishment in every bite.

What Kind of Veggies Work Best in Roasted Veggie & Chickpea Bowls?

You can get pretty creative here, but I find that sturdy, roastable vegetables are ideal. Bell peppers, broccoli, red onions, and carrots are a favorite combo in my kitchen. They roast evenly and caramelize beautifully without becoming mushy. Cauliflower, Brussels sprouts, or sweet potatoes also work great. Just try to cut everything into similar-sized pieces so they cook uniformly. If you’re clearing out your fridge, this bowl is the perfect way to use up those last bits of produce.

Options for Substitutions

Chickpeas: If chickpeas aren’t your thing or you want to mix it up, try roasted tofu cubes, white beans, or tempeh. Lentils can work too, though they won’t get crispy like chickpeas.

Veggies: Swap in any roast-friendly vegetables — zucchini, mushrooms, asparagus, or butternut squash would all be delicious.

Tahini: If you’re not a tahini fan, use cashew butter, almond butter, or even a light vegan mayo to create a similar creamy dressing.

Maple Syrup: Honey can be used (if you’re not keeping it vegan), or agave nectar if that’s what you have on hand.

Grains/Base: Serve this over quinoa, brown rice, farro, couscous, or even a bed of greens to turn it into a salad-style bowl.

Herbs & Toppings: Fresh cilantro is a favorite here, but parsley, basil, or a sprinkle of green onions would be just as refreshing. Add avocado, sesame seeds, or roasted nuts for a finishing touch.

Ingredients for This Roasted Veggie & Chickpea Bowl

Chickpeas (canned or cooked from dry): These are the protein-rich base of the bowl. When roasted, they turn golden and crispy, adding texture and heartiness.

Broccoli: A classic roasting vegetable that gets deliciously charred and nutty around the edges. It brings fiber, nutrients, and bulk to the bowl.

Bell Peppers (red, orange, or yellow): Their sweetness intensifies as they roast, providing vibrant color and a juicy contrast to the crispier elements.

Red Onion: When roasted, it becomes soft and caramelized, adding a mild sweetness that deepens the overall flavor.

Olive Oil: Helps the vegetables and chickpeas roast properly and develop a nice crisp on the edges.

Salt & Black Pepper: Essential for seasoning and bringing out the flavors of the roasted ingredients.

Sesame Seeds (optional): A final sprinkle for crunch and a subtle nutty finish.

Fresh Cilantro: Adds brightness and a fresh herbal note right before serving.

Tahini: The base of the creamy dressing — rich, nutty, and smooth.

Maple Syrup: Balances the earthy tahini and mustard with a touch of natural sweetness.

Dijon Mustard: Adds tang and a mild bite to the dressing, making it punchy and addictive.

Garlic Powder & Lemon Juice: Round out the dressing with depth and zing, enhancing the overall creaminess and flavor balance.

Step 1: Prep the Veggies and Chickpeas

Preheat your oven to 425°F (220°C). Rinse and drain a can of chickpeas, then pat them dry thoroughly with a clean towel — this helps them crisp up in the oven. Cut the broccoli into small florets, slice the bell peppers into strips, and chop the red onion into thick wedges.

Step 2: Season and Roast

Place all the veggies and chickpeas on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss well to coat everything evenly. Spread the mixture out in a single layer to ensure even roasting. Roast for 25–30 minutes, stirring halfway through, until the veggies are tender and slightly charred and the chickpeas are golden and crisp.

Step 3: Make the Maple Dijon Tahini Dressing

While the veggies roast, whisk together tahini, maple syrup, Dijon mustard, lemon juice, garlic powder, and a pinch of salt. Add warm water gradually until you reach a creamy, pourable consistency.

Step 4: Assemble the Bowls

Spoon the roasted veggies and chickpeas into bowls — you can serve them on their own or over a bed of grains like quinoa or rice. Drizzle generously with the maple dijon tahini dressing. Finish with sesame seeds and a handful of fresh cilantro for a pop of flavor and color.

How Long to Cook the Roasted Veggie & Chickpea Bowl

The total cooking time for this recipe is about 25 to 30 minutes in the oven at 425°F (220°C). Chickpeas and vegetables roast beautifully together on one sheet pan, especially when spread out in an even layer to avoid steaming. The chickpeas will become slightly crispy and the veggies lightly charred at the edges — that’s when you know it’s ready.

Tips for Perfect Roasted Veggie & Chickpea Bowls

Dry your chickpeas well: After rinsing, pat them completely dry with a clean towel. Any moisture will keep them from crisping up.

Don’t overcrowd the pan: Spread everything in a single layer. If needed, use two trays to ensure the vegetables and chickpeas roast instead of steam.

Cut vegetables evenly: Uniform size ensures they cook at the same pace. No one wants half-burnt, half-raw broccoli!

Customize the dressing thickness: Start with less water in the tahini dressing and add more slowly until it’s just how you like it — thick enough to cling, but pourable.

Add dressing just before serving: This keeps the veggies crisp and lets you control how saucy each bowl is.

Roast at high heat: 425°F is ideal for caramelizing veggies and giving chickpeas a crisp shell without drying them out.

Fresh herbs matter: A sprinkle of fresh cilantro or parsley really brightens up the bowl and balances the richness of the dressing.

Watch Out for These Mistakes While Cooking

Skipping the drying step for chickpeas: If they’re still wet when they hit the oven, they’ll steam instead of crisp. Always blot them dry first.

Overcrowding the baking sheet: Too many veggies and chickpeas piled together leads to uneven cooking. If you don’t have a large sheet pan, use two.

Not adjusting roasting time for denser veggies: Root vegetables like sweet potatoes or carrots may need a few extra minutes to cook through. Keep an eye on them or pre-roast them slightly.

Underseasoning: With such simple ingredients, salt and pepper are crucial. Don’t be shy — taste and adjust before serving.

Over-thinning the dressing: Add water gradually to avoid ending up with a watery sauce. It should be creamy and cling to a spoon.

Dressing too early: If you add the dressing while the veggies are still hot or before serving, it can make things soggy. Wait until just before eating.

What to Serve With Roasted Veggie & Chickpea Bowls?

Hummus and Pita

A scoop of creamy hummus with warm pita wedges adds even more plant-based protein and makes this meal feel like a Mediterranean feast.

Quinoa or Farro

Add a grain base for more fiber and bulk. Quinoa keeps it gluten-free, while farro adds a nice chewy texture.

Lemon-Garlic Couscous

Quick to cook and full of zing, couscous pairs beautifully with the tangy tahini dressing.

Avocado Slices

Rich, buttery avocado is the perfect cool contrast to warm roasted veggies.

Roasted Sweet Potatoes

Add some extra color and natural sweetness. Cube them small so they roast at the same time as the other veggies.

Pickled Red Onions

They add a sharp, tangy kick and brighten up the whole dish.

Warm Lentil Salad

Serve on the side or mix right in for a protein boost and earthy flavor depth.

A Chilled Glass of Iced Mint Tea

Refreshing and fragrant — a great balance to the warmth and spice of the bowl.

Storage Instructions

This dish is excellent for meal prep and stores well for several days. Let the roasted vegetables and chickpeas cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 4 days.

Store the Maple Dijon Tahini Dressing separately in a small jar or container to prevent the veggies from getting soggy. It will last for about 1 week in the fridge — just give it a stir or shake before using, as it may thicken over time.

When ready to eat, you can enjoy the bowl cold, at room temperature, or reheated. If warming, a quick 1–2 minute zap in the microwave or 5–7 minutes in the oven at 350°F works well.

Estimated Nutrition

Note: Values are approximate and based on one serving (of four total), including dressing but not additional grain bases or toppings.

Calories: 420
Protein: 13g
Carbohydrates: 38g
Fiber: 11g
Sugars: 9g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 310mg
Vitamin A: 35% DV
Vitamin C: 100% DV
Iron: 15% DV
Calcium: 10% DV

This bowl is a nutrient-dense option that’s high in fiber, healthy fats, and plant-based protein — a great way to nourish your body while enjoying every bite.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This recipe is fantastic for meal prep. Roast the veggies and chickpeas in advance, store them separately from the dressing, and assemble when you’re ready to eat. Everything keeps well in the fridge for several days.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written. Just be mindful of any grains you serve it with — stick to quinoa, rice, or certified gluten-free grains to keep the entire meal gluten-free.

Can I use dried chickpeas instead of canned?

Absolutely. Just make sure to soak and cook them ahead of time until tender. You’ll need about 1.5 cups of cooked chickpeas to replace one can.

Can I roast everything on the same tray?

Yes, if your baking sheet is large enough and everything is well spread out. If it’s crowded, split between two trays to ensure the veggies roast and don’t steam.

What if I don’t have tahini?

You can substitute with cashew butter, almond butter, or a dairy-free yogurt base. The flavor will shift slightly, but it will still be creamy and delicious.

How can I make this spicier?

Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix for the veggies, or stir some sriracha or hot sauce into the dressing.

Can I freeze the leftovers?

The roasted vegetables and chickpeas can be frozen, but the texture will change slightly upon reheating. The dressing, however, doesn’t freeze well and is best made fresh or refrigerated.

What protein can I add for extra fullness?

Grilled tofu, tempeh, or a boiled egg (if not vegan) work well. You could also top it with a scoop of lentils or an extra handful of roasted chickpeas.

Conclusion

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of those meals that check all the boxes — easy, nutritious, cozy, and full of flavor. Whether you’re making dinner for yourself or prepping lunch for the week, this bowl offers flexibility and satisfaction in every bite. With endless veggie combos and a dreamy, versatile dressing, it’s the kind of recipe you’ll come back to again and again. Give it a try and let the tahini magic do its thing!