Roasted Vegetable & Chickpea Bowl with Tahini Dressing Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas evenly and achieve caramelization.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
