Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Plant-Based
Ingredients: For the Roasted Veggies & Chickpeas; 1 cup chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 cups broccoli florets; 1 sweet potato, peeled and cubed; 1 red bell pepper, sliced; ½ cup quinoa, cooked; For the Maple Dijon Tahini Dressing; ¼ cup tahini; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 tablespoons water (adjust as needed)

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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing a hearty and nutritious bowl filled with roasted veggies, crispy chickpeas, and fluffy quinoa, all brought together with a sweet and tangy maple Dijon tahini dressing. This wholesome meal is packed with plant-based protein, fiber, and flavor—perfect for lunch or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Veggies & Chickpeas

1 cup chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 sweet potato, peeled and cubed

1 red bell pepper, sliced

½ cup quinoa, cooked

For the Maple Dijon Tahini Dressing

¼ cup tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons water (adjust as needed)

Directions

Preheat the oven to 400°F (200°C).

In a bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet.

On the same sheet, toss broccoli florets, sweet potato cubes, and red bell pepper slices with a bit of olive oil, salt, and pepper.

Roast the chickpeas and vegetables for 25-30 minutes, stirring halfway through, until tender and lightly browned.

While the veggies and chickpeas are roasting, cook quinoa according to package instructions.

To make the dressing, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Add more water if needed to reach the desired consistency.

Assemble the bowls by adding a scoop of quinoa, followed by the roasted veggies and chickpeas. Drizzle with maple Dijon tahini dressing.

Serve warm and enjoy!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 2

Variations

Swap the grains – Instead of quinoa, I sometimes use brown rice, farro, or couscous.

Try different veggies – Cauliflower, zucchini, carrots, or Brussels sprouts work well in this dish.

Add extra protein – For a more filling meal, I like adding tofu, tempeh, or even a soft-boiled egg.

Spice it up – A pinch of cayenne pepper or chili flakes in the dressing adds a subtle heat.

Make it nutty – A sprinkle of toasted almonds or sunflower seeds gives extra crunch.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 4 days. I keep the dressing separate to prevent the quinoa and veggies from getting soggy.

Reheating: I reheat the veggies and chickpeas in the oven at 350°F (175°C) for 10 minutes or in the microwave for about 1-2 minutes. The quinoa can be warmed up the same way. I drizzle the dressing over the bowl just before serving.

FAQs

How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but I always double-check my Dijon mustard to ensure it doesn’t contain any gluten-based additives.

Can I meal prep this recipe?

Yes! I like to roast a big batch of veggies and chickpeas ahead of time and store them separately. The dressing can also be made in advance and kept in the fridge for up to a week.

Can I use canned chickpeas?

Absolutely! I use canned chickpeas for convenience—just drain, rinse, and pat them dry before roasting.

What can I substitute for tahini?

If I don’t have tahini, I sometimes use almond butter or cashew butter for a slightly different but still creamy dressing.

Can I eat this cold?

Yes! This bowl is just as delicious served cold, making it a great option for meal prep or packed lunches.

Conclusion

This Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing is a nourishing, flavorful meal that I can enjoy any day of the week. It’s easy to customize, perfect for meal prep, and packed with wholesome ingredients. Whether served warm or cold, this dish always hits the spot.

Recipe:

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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Print Recipe

A hearty and nutritious bowl filled with roasted veggies, crispy chickpeas, and fluffy quinoa, all brought together with a sweet and tangy maple Dijon tahini dressing. This wholesome meal is packed with plant-based protein, fiber, and flavor—perfect for lunch or dinner.

Total Time: 45 minutes
Yield: 2 servings

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet.
On the same sheet, toss the broccoli, sweet potatoes, and bell peppers with a bit of olive oil, salt, and pepper.
Roast the chickpeas and vegetables for 25-30 minutes, stirring halfway through, until tender and lightly browned.
Meanwhile, cook quinoa according to package instructions.
Prepare the dressing by whisking together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Adjust water for desired consistency.
Assemble the bowls by adding quinoa as a base, followed by the roasted veggies and chickpeas. Drizzle with maple Dijon tahini dressing.
Serve warm and enjoy!