Roasted Vegetable & Chickpea Bowl with Tahini Dressing Recipe

Introduction

This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a vibrant, nourishing meal that combines tender caramelized vegetables with crispy chickpeas and a creamy, tangy dressing. Simple to prepare and packed with flavor, it’s perfect for a wholesome lunch or dinner.

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)
• Salt and pepper, 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, bell pepper, zucchini, and broccoli. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, cumin, and paprika, then toss to coat evenly.
3. Step 3: Spread the chickpeas on a separate baking sheet in a single layer. Drizzle with the remaining tablespoon of olive oil, season with salt, pepper, and a pinch of cumin, then toss to coat.
4. Step 4: Roast the vegetables and chickpeas in the oven for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized and chickpeas are 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 a tablespoon at a time until the dressing reaches your desired consistency. Season with salt and pepper.
6. Step 6: Divide the roasted vegetables and chickpeas among four bowls. Drizzle with tahini dressing and toss gently to combine. Serve immediately or refrigerate for later.

Tips & Variations

• For extra crispy chickpeas, dry them thoroughly after rinsing before roasting.
• Swap broccoli for cauliflower or add other vegetables like carrots or Brussels sprouts based on what you have.
• Add a handful of mixed greens for a fresh salad twist.
• Serve over cooked quinoa, rice, or couscous for a more filling meal.
• Top with pumpkin seeds, slivered almonds, or feta cheese for added texture and flavor.
• Add fresh herbs such as parsley or cilantro to the dressing for extra brightness.

Storage

Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep tahini dressing separate in the fridge for up to 1 week. Reheat roasted vegetables and chickpeas before assembling bowls. You can freeze roasted vegetables and chickpeas for up to 2 months, but it’s best to make the dressing fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before roasting to ensure crispiness.

Can I use other vegetables?

Absolutely! Feel free to substitute with your favorites like carrots, cauliflower, or parsnips depending on season and preference.

Roasted Vegetable & Chickpea Bowl with Tahini Dressing Recipe

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This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a vibrant, nourishing plant-based meal featuring caramelized sweet potatoes, bell peppers, zucchini, broccoli, and crispy chickpeas, all drizzled with a creamy, tangy tahini dressing. Perfect as a wholesome lunch, light dinner, or meal prep option, it balances flavors and textures beautifully with protein-rich chickpeas and a rich, nutty dressing.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Lunch
• 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 evenly and achieve caramelization.
2. Prepare the Vegetables: Arrange the cubed sweet potatoes, sliced red bell pepper, yellow zucchini, and broccoli florets on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle salt, pepper, cumin, and paprika, then toss everything to coat evenly.
3. Prepare the Chickpeas: Spread the drained and rinsed chickpeas on a separate baking sheet in a single layer. Drizzle with the remaining 1 tablespoon olive oil and season with salt, pepper, and a pinch of cumin, tossing to coat well.
4. Roast the Vegetables and Chickpeas: Place both baking sheets in the preheated oven and roast for 20-25 minutes. Stir halfway through roasting for even cooking. Vegetables should be tender and caramelized, and chickpeas crispy.
5. Make 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 desired consistency. Season with salt and pepper to taste.
6. Assemble the Bowls: Divide the roasted vegetables and chickpeas evenly among four serving bowls. Drizzle the tahini dressing over each bowl and toss gently to combine all flavors.
7. Serve and Enjoy: Serve immediately for best flavor and texture, or refrigerate for later. Optionally, serve over grains such as quinoa, rice, or couscous for a complete meal.

Notes

• Ensure vegetables are cut to similar sizes for even roasting.
• Dry rinsed chickpeas thoroughly to help them crisp up in the oven.
• Adjust the tahini dressing by increasing lemon juice for tanginess or maple syrup for sweetness.
• Can be made ahead: roast vegetables and chickpeas can be stored up to 3 days refrigerated; dressing keeps up to 1 week.
• Swap vegetables based on availability or season: carrots, cauliflower, Brussels sprouts work well.
• Add toppings like seeds, nuts, or feta cheese for additional texture and flavor.
• Serve over grains or with flatbread for a heartier meal.

Keywords: roasted vegetable bowl, chickpea bowl, tahini dressing, vegan bowl, healthy lunch, roasted veggies, Mediterranean bowl, plant-based meal