Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Colorful, nourishing, and packed with flavor! These roasted veggie and chickpea bowls are hearty enough for dinner yet fresh and wholesome—finished with a creamy maple Dijon tahini dressing that ties everything together beautifully.

📋 ingredients:

roasted veggies & chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

• 1 sweet potato, peeled and cubed

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 1 cup broccoli florets

• 3 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp garlic powder

• Salt and black pepper, to taste

for the bowls:

• 2 cups cooked quinoa, brown rice, or farro

• Fresh spinach or arugula

• Optional toppings: avocado slices, pumpkin seeds, feta cheese

maple Dijon tahini dressing:

• ¼ cup tahini

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 small garlic clove, grated

• 2–4 tbsp warm water (to thin)

• Salt, to taste

🥣 directions:

roast the veggies

Preheat oven to 400°F (200°C). On a large baking sheet, toss chickpeas, sweet potato, bell pepper, onion, and broccoli with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly and roast for 25–30 minutes, stirring halfway, until tender and golden.

make the dressing

In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, garlic, and salt. Gradually whisk in warm water until smooth and pourable.

assemble the bowls

Divide cooked grains into bowls. Top with roasted veggies and chickpeas, fresh greens, and desired toppings.

finish & serve

Drizzle generously with maple Dijon tahini dressing and serve warm or at room temperature.

💡 tips:

• Add roasted cauliflower or zucchini for variety

• Spice it up with chili flakes or harissa

• Great for meal prep—keeps well for 3–4 days

⏲ prep time: 15 mins | cook time: 30 mins

serves: 3–4