Description
These hearty bowls feature crispy chickpeas, roasted veggies, and a creamy maple-Dijon tahini dressing—perfect for a filling vegan meal or meal prep.
Ingredients
2 cups broccoli florets
2 cups halved Brussels sprouts
1 medium-large sweet potato (≈2 cups), diced
1 (15 oz) can chickpeas, drained, rinsed, dried
½ onion, sliced
2 Tbsp olive oil
Salt & 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)
Salt & pepper, to taste
Instructions
Roast veggies: Preheat oven to 400 °F (200 °C). Toss broccoli, Brussels sprouts, sweet potato, and onion with 1 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 min, turning halfway.
Roast chickpeas: Toss chickpeas in the remaining olive oil, season, then after 10 min add to the sheet. Roast for an additional 15–20 min until crispy.
Make dressing: Whisk together tahini, maple syrup, Dijon mustard, lemon juice, water, salt, and pepper until creamy and pourable.
Assemble bowls: Divide roasted veggies and chickpeas into bowls. Drizzle generously with dressing.
Serve: Optional toppings: fresh herbs, avocado slices, sesame seeds. Serve warm or chill for meal prep.
Notes
Swap in additional veggies like roasted carrots, cauliflower, or zucchini.
Boost protein with grilled chicken, tofu, or quinoa.
Spice it up using chili powder, cayenne, or hot sauce.
Add greens such as spinach or arugula for an extra veggie layer.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Main Course / Bowl
- Method: Roasting
- Cuisine: Mediterranean-inspired
