This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a hearty, nourishing meal that’s packed with flavor and wholesome ingredients. With tender roasted veggies, protein-rich chickpeas, and a creamy tahini dressing, it’s both satisfying and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chickpeas, drained and rinsed
1 zucchini, chopped
1 red bell pepper, sliced
1 small sweet potato, diced
1/2 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked quinoa or brown rice
1/4 cup fresh parsley, chopped
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
2-3 tablespoons water (to thin, as needed)
Directions
Preheat the oven to 400°F (200°C).
Spread the chickpeas, zucchini, bell pepper, sweet potato, and red onion on a baking sheet.
Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and black pepper. Toss everything together to coat evenly.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, whisk together all the tahini dressing ingredients in a small bowl, adding water as needed to reach a pourable consistency.
Divide the cooked quinoa or brown rice into serving bowls.
Top with the roasted vegetables and chickpeas, then drizzle with the tahini dressing.
Garnish with fresh parsley and serve warm.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per serving: 385 kcal
Variations
Swap the grains: Instead of quinoa or brown rice, I sometimes use couscous, farro, or even cauliflower rice for a lighter option.
Change the veggies: Roasted carrots, Brussels sprouts, or broccoli would work beautifully in this bowl.
Add protein: For extra protein, I like to toss in some tofu, tempeh, or grilled chicken.
Spice it up: A pinch of red pepper flakes or a drizzle of sriracha gives this dish a bit of heat.
Different dressing: If I want a different flavor profile, I swap the tahini dressing for a yogurt-based dressing or a balsamic vinaigrette.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: I reheat the roasted veggies and chickpeas in the microwave or in a skillet over medium heat until warmed through. The dressing is best added after reheating.
Freezing: While the roasted veggies and chickpeas can be frozen for up to 2 months, the tahini dressing doesn’t freeze well due to its consistency. I make a fresh batch when serving.
FAQs
How can I make this recipe oil-free?
I can roast the vegetables and chickpeas without oil by using parchment paper and a bit of vegetable broth or water to prevent sticking.
Can I prepare the dressing in advance?
Yes! The tahini dressing keeps well in the fridge for up to a week. I store it in a sealed jar and give it a good stir before using.
What can I use instead of tahini?
If I don’t have tahini, I use cashew butter, almond butter, or even Greek yogurt for a different creamy dressing option.
Can I make this recipe ahead of time for meal prep?
Absolutely! I prepare the roasted veggies, quinoa, and dressing in advance, then assemble the bowl when ready to eat. It’s great for meal prep.
What’s the best way to add crunch to this dish?
I love adding toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds for extra texture and flavor.
Conclusion
This roasted vegetable and chickpea bowl with tahini dressing is a simple, wholesome meal that’s easy to customize and perfect for any time of the year. Whether for a quick lunch or a meal-prep option, it’s always a satisfying and delicious choice.
Recipe:
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Roasted Vegetable & Chickpea Bowl with Tahini Dressing
This roasted vegetable and chickpea bowl is a nourishing, protein-packed meal loaded with flavor. Roasted zucchini, bell pepper, sweet potato, and chickpeas come together over a bed of quinoa or brown rice, drizzled with a creamy tahini dressing. This easy, customizable dish is perfect for meal prep, quick lunches, or healthy dinners.
- Total Time: 40 minutes
- Yield: 2 servings
Ingredients
1 cup chickpeas, drained and rinsed
1 zucchini, chopped
1 red bell pepper, sliced
1 small sweet potato, diced
1/2 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked quinoa or brown rice
1/4 cup fresh parsley, chopped
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
2–3 tablespoons water (to thin, as needed)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, spread the chickpeas, zucchini, bell pepper, sweet potato, and red onion in an even layer.
- Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- While the veggies roast, whisk together the tahini dressing ingredients in a small bowl, adding water gradually until smooth and pourable.
- Divide cooked quinoa or brown rice between serving bowls.
- Top with roasted vegetables and chickpeas, then drizzle with the tahini dressing.
- Garnish with fresh parsley and serve warm.
Notes
Oil-Free Option: Roast veggies using parchment paper and a little vegetable broth instead of oil.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm veggies in a microwave or skillet; add dressing after reheating.
Freezing: Roasted veggies and chickpeas can be frozen for up to 2 months (dressing is best made fresh).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 2 servings
- Calories: 385 kcal per serving
