Can I make the Roasted Veggie and Chickpea Bowl ahead of time?

Yes! You can prep the vegetables and chickpeas in advance and store them in an airtight container in the fridge for up to 3 days. Simply reheat them in the oven or air fryer for a few minutes to bring back their crispy texture. The tahini maple dressing can also be stored separately for up to 5 days in the fridge.

Can I use frozen vegetables in this recipe?

While fresh vegetables will provide the best texture and flavor, you can use frozen vegetables in a pinch. Keep in mind that frozen veggies may release more moisture when roasting, so you may need to adjust the roasting time and ensure there's enough space on the baking sheet to prevent steaming.

How do I make the dressing less tangy?

If you find the tahini maple dressing too tangy, try reducing the amount of apple cider vinegar or lemon juice. You can also add a bit more maple syrup to balance out the acidity and make the dressing sweeter.

Can I add protein to the Roasted Veggie and Chickpea Bowl?

Yes! If you'd like to add more protein, consider topping your bowl with grilled tofu, tempeh, or even a boiled egg (if not following a strict vegan diet). These additions will enhance the nutritional value of the dish and make it even more satisfying.

Roasted Veggie and Chickpea Bowl – Healthy & Easy Recipe

Name: Roasted Veggie and Chickpea Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 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; For the dressing:; ¼ cup Dijon mustard; ½ cup tahini; ⅓ cup water; ¼ cup apple cider vinegar; 2 tablespoons date syrup or maple syrup (or to taste); 2 tablespoons lemon juice; Salt and freshly ground black pepper, to taste

Description

The Roasted Veggie and Chickpea Bowl is a healthy, plant-based meal that combines roasted vegetables like sweet potatoes, Brussels sprouts, and broccoli with crispy chickpeas. Topped with a creamy tahini maple dressing, it’s a quick and easy dish that’s perfect for busy weeknights or meal prepping. The dish is versatile, vegan, and packed with nutrients, making it both delicious and satisfying.

Ingredients

Scale

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
For the dressing:
¼ cup Dijon mustard
½ cup tahini
⅓ cup water
¼ cup apple cider vinegar
2 tablespoons date syrup or maple syrup (or to taste)
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a non-stick sheet.
In a medium bowl, toss the broccoli, Brussels sprouts, sweet potato, and chickpeas with olive oil (or lemon juice), garlic powder, salt, and pepper. Use your hands to rub the seasoning evenly over the vegetables.
Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Toss the vegetables and roast for another 5 minutes, or until the sweet potato is tender.
Change the oven setting to broil and cook for an additional 2 minutes, or until the Brussels sprouts are slightly charred.
In a medium bowl, whisk together the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice. Season with salt and pepper to taste.
Transfer the roasted vegetables to a large bowl and drizzle with the tahini maple dressing. Stir to coat and serve immediately.

Notes

Ensure vegetables are cut evenly for even roasting.
Don’t overcrowd the baking sheet to prevent steaming.
For best texture, add dressing just before serving to keep chickpeas crispy and vegetables from becoming soggy.
Store leftover dressing separately in an airtight container in the fridge for up to 5 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 354 kcal
Sugar: 11g
Sodium: 215mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0.003g
Carbohydrates: 39g
Fiber: 10g
Protein: 14g
Cholesterol: 0mg