Mediterranean Roasted Chickpea & Veggie Bowls with Maple-Dijon Tahini Dressing

Why You’ll Love This Recipe

I love this Mediterranean Roasted Chickpea & Veggie Bowl because it’s the perfect balance of flavors and textures. The crispy chickpeas add crunch, while the roasted veggies bring out natural sweetness and depth. The maple-Dijon tahini dressing is both creamy and tangy, with a touch of sweetness from the maple syrup. This recipe is super customizable, full of nutrients, and great for meal prep, so you can enjoy it for multiple meals throughout the week. Plus, it’s vegan, gluten-free, and totally delicious!

Ingredients

• 2 cups broccoli florets

• 2 cups Brussels sprouts, halved

• 1 medium-large sweet potato, cut into 1-inch pieces (~2 cups)

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

• ½ onion, sliced

• 2 tbsp olive oil

• Salt and pepper, to taste

For the Maple-Dijon Tahini Dressing:

• 3 tbsp tahini

• 1 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1-2 tbsp water (to thin the dressing as needed)

• Salt and pepper, to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Veggies and Chickpeas:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Prepare the Veggies and Chickpeas: In a large bowl, toss the broccoli florets, Brussels sprouts, and sweet potato pieces with 1 tablespoon of olive oil. Season with salt and pepper to taste. Spread the vegetables out in an even layer on the prepared baking sheet.

3. Roast the Vegetables: Roast the veggies in the preheated oven for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender, and the broccoli and Brussels sprouts are crispy and caramelized at the edges.

4. Roast the Chickpeas: While the vegetables are roasting, toss the chickpeas with the remaining 1 tablespoon of olive oil and season with salt and pepper. Once the vegetables have been in the oven for 10 minutes, add the chickpeas to the baking sheet (you can place them around the veggies or on a separate tray) and continue roasting for another 15-20 minutes, until the chickpeas are crispy.

Make the Maple-Dijon Tahini Dressing:

5. Prepare the Dressing: While the veggies and chickpeas are roasting, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and water in a small bowl. Add water a little at a time to reach your desired dressing consistency. Season with salt and pepper to taste.

Assemble the Bowls:

6. Assemble the Bowls: Once the veggies and chickpeas are done roasting, divide them evenly into bowls. Add a generous drizzle of the maple-Dijon tahini dressing over the top.

Serve:

7. Serve and Enjoy: Garnish with any additional toppings you like, such as fresh herbs, sliced avocado, or a sprinkle of sesame seeds for added texture. Serve the bowls immediately, or refrigerate them for meal prep.

Servings and Timing

This recipe makes about 4 servings. Prep time is about 10 minutes, with a total cook time of 30-40 minutes, depending on how long you roast the veggies and chickpeas. The entire meal is ready in under 45 minutes, making it a quick, healthy, and flavorful option for a weeknight dinner or meal prep.

Variations

This recipe is versatile and can be easily customized:

• Add more veggies: You can add roasted carrots, zucchini, or cauliflower to the mix for even more variety.

• Protein boost: Add grilled chicken, tofu, or quinoa for a more filling meal.

• Spicy kick: Add a sprinkle of cayenne pepper or red pepper flakes to the chickpeas for some heat.

• Different greens: Try adding some spinach or arugula underneath the roasted veggies for extra greens.

Storage/Reheating

Store the roasted veggies, chickpeas, and dressing in separate airtight containers in the refrigerator for up to 4 days. To reheat, simply warm the veggies and chickpeas in the microwave or oven, then drizzle with fresh dressing. These bowls also make for excellent meal prep, as the flavors only get better after sitting in the fridge for a day or two.

FAQs

Can I use frozen veggies for this recipe?

Yes! If you’re using frozen vegetables, make sure to thaw and pat them dry before roasting. You may need to adjust the cooking time slightly, so keep an eye on them to ensure they cook through and get crispy.

Can I make the dressing ahead of time?

Yes, the maple-Dijon tahini dressing can be made up to 3 days ahead of time. Store it in the refrigerator and give it a good stir before using.

Can I make this recipe without chickpeas?

Yes, if you don’t want to use chickpeas, you can substitute with roasted chickpea snacks, tofu, or add more roasted veggies like eggplant or mushrooms.

Can I make this dish gluten-free?

Yes! This recipe is naturally gluten-free, as it uses whole vegetables and chickpeas, which are both gluten-free.

How can I make this dish spicier?

If you like things spicy, try adding hot sauce or jalapeños to the bowls, or season the chickpeas with chili powder or smoked paprika before roasting.

Conclusion

These Mediterranean Roasted Chickpea & Veggie Bowls with Maple-Dijon Tahini Dressing are the perfect combination of roasted veggies, crispy chickpeas, and a creamy, tangy dressing. They are wholesome, satisfying, and bursting with flavor, making them an ideal meal for any time of the day. Whether you’re looking for a fresh lunch, a hearty dinner, or a delicious meal prep option, this recipe has got you covered. Enjoy!