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Roasted Chickpea & Veggie Bowl with Tahini Lemon Dressing Recipe

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4.2 from 11 reviews

A vibrant and nutritious Roasted Chickpea & Veggie Bowl featuring crispy roasted broccoli, Brussels sprouts, sweet potatoes, and chickpeas, tossed with a creamy tahini-Dijon dressing. This bowl is perfect for a wholesome, plant-based meal that delivers delicious flavors with a balance of textures.

Ingredients

Roasted Vegetables & Chickpeas

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
  • 15 ounces chickpeas, canned, drained and rinsed
  • Drizzle of olive oil (or lemon juice or balsamic vinegar)
  • Dash of garlic powder
  • Salt and freshly ground black pepper, to taste

Dressing

  • 1/4 cup Dijon mustard
  • 1/2 cup tahini
  • 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons date syrup (or maple syrup, adjust to taste)
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
  2. Prepare baking sheet: Line a large baking sheet with parchment paper or use a non-stick baking sheet for easy cleanup and to prevent sticking.
  3. Season the vegetables and chickpeas: In a medium bowl, combine the broccoli florets, halved Brussels sprouts, sweet potato pieces, and rinsed chickpeas. Drizzle with olive oil (or lemon juice or balsamic vinegar) just enough to coat them lightly. Sprinkle garlic powder, salt, and freshly ground black pepper. Use your hands to mix and rub the seasonings evenly over the vegetables and chickpeas to ensure full flavor coverage.
  4. Roast the veggies and chickpeas: Spread the seasoned vegetables and chickpeas evenly on the prepared baking sheet. Place in the oven and roast for 15 minutes. After 15 minutes, toss the veggies and chickpeas to promote even cooking. Continue roasting for an additional 5 minutes or until the sweet potatoes are tender when pierced with a fork.
  5. Broil for finishing: Change oven setting to broil and cook the vegetables and chickpeas for about 2 more minutes. This step will slightly char the Brussels sprouts, adding a smoky depth and extra texture. Remove from the oven and transfer everything to a large serving bowl.
  6. Make the dressing: In a medium bowl, whisk together Dijon mustard, tahini, water, apple cider vinegar, date syrup (or maple syrup), and lemon juice until smooth and creamy. Taste and adjust sweetness, acidity, and consistency by adding more Dijon mustard, syrup, or water as desired. Season with salt and freshly ground black pepper to enhance the flavors.
  7. Toss and serve: Pour the desired amount of the tahini-Dijon dressing over the warm roasted vegetables and chickpeas. Toss gently to coat everything evenly. Serve immediately for a warm and satisfying bowl.

Notes

  • You can substitute broccoli and Brussels sprouts with other sturdy vegetables like cauliflower or carrots if you prefer.
  • For a nuttier flavor, toast the chickpeas in a skillet before roasting.
  • Adjust the dressing’s sweetness and acidity to suit your taste preferences; you can also add a bit of garlic or cumin to the dressing for extra depth.
  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
  • This recipe is naturally vegan and gluten free, making it suitable for those dietary needs.

Find it online: https://simpleplatter.com/roasted-chickpea-and-veggie-bowl-with-tahini-lemon-dressing-recipe/