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Roasted Veggie Tahini Bowls Recipe

Roasted Veggie Tahini Bowls Recipe
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★★★★★

5.2 from 14 reviews

These Roasted Veggie Tahini Bowls are a vibrant and nutritious meal featuring caramelized roasted vegetables and crispy chickpeas, topped with a flavorful Mediterranean-inspired maple Dijon tahini dressing and fresh add-ins for extra texture and taste. Perfect for a wholesome vegan and vegetarian-friendly lunch or dinner.

Ingredients

Scale

Roasted Veggies & Chickpeas

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • ½ onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and black pepper, to taste

Mediterranean Add-Ins

  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, sliced
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup fresh parsley, chopped
  • ¼ cup toasted pine nuts or sunflower seeds

Maple Dijon Tahini Dressing

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

Instructions

  1. Prepare and Preheat: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This high heat helps caramelize the vegetables for crispy edges and rich flavor.
  2. Prep the Vegetables: Wash and chop the vegetables into uniform sizes to ensure even roasting. Cut the sweet potato into 1-inch chunks, halve the Brussels sprouts, break broccoli into florets, slice the onion, and thoroughly pat dry the chickpeas to help them crisp up.
  3. Season and Toss: In a large bowl, combine all the prepared vegetables and chickpeas. Drizzle with olive oil, then sprinkle garlic powder, dried oregano, smoked paprika, cumin, salt, and black pepper. Toss thoroughly so every piece is evenly coated with oil and spices.
  4. Arrange for Roasting: Spread the seasoned veggies and chickpeas in a single layer on the baking sheets. Avoid overcrowding to prevent steaming; if needed, use an additional baking sheet to provide enough space for proper roasting.
  5. Roast to Perfection: Place the baking sheets in the oven and roast for 25-30 minutes, stirring once halfway through. The veggies should be tender with nicely browned edges while the chickpeas become slightly crispy.
  6. Make the Dressing: While roasting, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, and minced garlic in a small bowl. Gradually add warm water, a tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt and pepper to taste.
  7. Assemble the Bowls: Divide the roasted vegetables and chickpeas into serving bowls. Top with halved cherry tomatoes, sliced Kalamata olives, crumbled feta (if using), chopped parsley, and toasted pine nuts or sunflower seeds. Drizzle generously with the maple Dijon tahini dressing before serving.

Notes

  • Patting the chickpeas dry is essential to get them crispy during roasting.
  • You can substitute pine nuts with sunflower seeds for a nut-free option.
  • To make this recipe vegan, omit the feta cheese or use a vegan feta alternative.
  • The dressing can be adjusted in thickness by varying the amount of warm water added.
  • For extra flavor, add a squeeze of fresh lemon juice over the assembled bowls before serving.
  • Ensure the vegetables are spread out well on the baking sheet to roast rather than steam.

Nutrition

Keywords: roasted vegetable bowl, tahini dressing, Mediterranean bowl, vegan bowl, vegetarian dinner, healthy roasted vegetables, chickpea bowl

Find it online: https://bakedbylisa.com/roasted-veggie-tahini-bowls-recipe/