Roasted Vegetable & Chickpea Bowl with Tahini Dressing Recipe

Introduction

This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a flavorful, nourishing dish perfect for a wholesome meal. Packed with vibrant roasted veggies and protein-rich chickpeas, it’s both satisfying and easy to prepare. The creamy tahini dressing adds a delicious nutty finish that ties everything together beautifully.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 2-3 tablespoons water (to thin dressing)
• Salt and pepper (for dressing), to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: On a large baking sheet, arrange the sweet potatoes, red bell pepper, zucchini, and broccoli. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, cumin, and paprika. Toss well to coat evenly.
3. Step 3: On a separate baking sheet, spread the chickpeas in a single layer. Drizzle with the remaining tablespoon of olive oil, season with salt, pepper, and a pinch of cumin. Toss to coat.
4. Step 4: Roast both the vegetables and chickpeas in the oven for 20-25 minutes. Stir halfway through to ensure even cooking. The vegetables should be tender and caramelized, and the chickpeas crispy.
5. Step 5: Meanwhile, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic. Add water one tablespoon at a time until the dressing reaches your preferred consistency. Season with salt and pepper.
6. Step 6: Divide the roasted vegetables and chickpeas evenly among four bowls. Drizzle the tahini dressing over each bowl and toss gently to combine.
7. Step 7: Serve immediately as is, or pair with quinoa, rice, or couscous for added texture and heartiness.

Tips & Variations

• Use whatever seasonal vegetables you have on hand, such as carrots, cauliflower, or Brussels sprouts, to customize the bowl.
• Add a handful of fresh herbs like parsley or cilantro for a bright finish.
• For extra protein, sprinkle toasted nuts or seeds on top before serving.
• If you prefer a thinner dressing, add extra water gradually to avoid over-thinning.

Storage

Store leftover roasted vegetables, chickpeas, and dressing separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the vegetables and chickpeas in the oven or microwave until warm, then drizzle with fresh tahini dressing for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they need to be soaked overnight and cooked until tender before roasting. Canned chickpeas are more convenient and work well for this recipe.

Is this recipe vegan and gluten-free?

Yes, this bowl is naturally vegan and gluten-free. Just ensure any grains or sides you add are also gluten-free if needed.

Roasted Vegetable & Chickpea Bowl with Tahini Dressing Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

A vibrant and nutritious Roasted Vegetable & Chickpea Bowl featuring caramelized sweet potatoes, bell peppers, zucchini, and broccoli, paired with crispy roasted chickpeas. Topped with a creamy, tangy tahini dressing that balances the flavors beautifully, making this a wholesome and satisfying plant-based meal.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Bowl:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 2–3 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas to a perfect tenderness and caramelization.
2. Prepare the Vegetables: On a large baking sheet, arrange the cubed sweet potatoes, sliced red bell pepper, yellow zucchini, and broccoli florets. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cumin, and paprika. Toss well to ensure all pieces are evenly coated with oil and spices.
3. Prepare the Chickpeas: Spread the drained and rinsed chickpeas out on a separate baking sheet in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and season with salt, pepper, and a pinch of cumin. Toss to coat the chickpeas uniformly.
4. Roast the Vegetables and Chickpeas: Place both baking sheets in the preheated oven and roast for 20-25 minutes. Stir halfway through roasting to promote even cooking. The vegetables should become tender and caramelized, while the chickpeas become crispy.
5. Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and minced garlic. Gradually add water, one tablespoon at a time, to thin the dressing to your preferred consistency. Season with salt and pepper to balance the flavors perfectly.
6. Assemble the Bowls: Divide the roasted vegetables and chickpeas evenly among four serving bowls. Drizzle the tahini dressing over the top and gently toss to combine everything together, ensuring every bite is coated with the creamy dressing.
7. Serve and Enjoy: Serve immediately for the best flavor and texture, or refrigerate for later use. For added heartiness, enjoy alongside your favorite grain such as quinoa, rice, or couscous.

Notes

• You can swap any of the vegetables with your favorites or seasonal produce while maintaining the roasting technique.
• The tahini dressing consistency can be adjusted by adding more or less water depending on how thick you prefer it.
• Leftover roasted vegetables and chickpeas keep well in the refrigerator and can be reheated or eaten cold as a salad.
• For extra protein and texture, add cooked quinoa or brown rice to the bowl before serving.
• Ensure chickpeas are spread out well on the baking sheet to achieve optimal crispiness.

Keywords: roasted vegetable bowl, chickpea bowl, tahini dressing, vegan bowl, healthy roasted vegetables, plant-based protein, Mediterranean recipe