Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 small sweet potato, peeled and cubed; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and pepper, to taste; 1/4 cup tahini; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 tablespoons water (more if needed); 1 small garlic clove, minced; Salt and pepper, to taste; 2 cups cooked quinoa or brown rice (or any preferred grain); Fresh parsley or cilantro for garnish (optional)

Jump to Recipe·Print Recipe· 4.4 from 29 reviews

If you’re craving a vibrant, wholesome meal that bursts with flavor and nourishes your body, you’ve got to try this Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe. It combines perfectly roasted sweet potatoes, bell peppers, zucchini, and crispy chickpeas, all coated in a smoky spice blend, then drizzled with a luscious, tangy maple Dijon tahini dressing that ties everything together beautifully. This dish not only dazzles your taste buds but also packs a comforting, colorful punch that’s as satisfying to the eye as it is to the palate.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of simple, fresh ingredients that work in harmony to create a mouthwatering balance of textures, colors, and flavors. Each element plays an essential role—from the sweet, caramelized veggies to the creamy, zesty dressing—that ensures every bite is pure joy.

Chickpeas (1 can, 15 oz): The protein-packed heart of the dish lending a lovely crispy texture when roasted.
Sweet Potato (1 small, peeled and cubed): Adds natural sweetness and a tender bite after roasting.
Red Bell Pepper (1, chopped): Brings vibrant color and a subtle sweet crunch.
Zucchini (1, chopped): Provides a fresh, mild flavor and tender texture.
Olive Oil (1 tablespoon): Helps everything roast to golden perfection with a subtle richness.
Garlic Powder (1 teaspoon): Imparts a mellow, savory depth.
Smoked Paprika (1 teaspoon): Adds a smoky warmth that elevates the roasted veggies and chickpeas.
Ground Cumin (1/2 teaspoon): Introduces an earthy, aromatic note.
Salt and Pepper: Essential for balancing and enhancing all the flavors.
Tahini (1/4 cup): Creamy sesame paste forms the base of the dressing, offering richness.
Maple Syrup (2 tablespoons): Brings a natural sweetness that brightens the dressing.
Dijon Mustard (1 tablespoon): Offers tang and depth to the dressing.
Lemon Juice (1 tablespoon): Adds a fresh, zippy acidity.
Water (2 tablespoons or more): Loosens the dressing to a perfect drizzle consistency.
Garlic Clove (1 small, minced): Provides a fresh garlic punch in the dressing.
Cooked Quinoa or Brown Rice (2 cups): Your choice of grain for a hearty, wholesome base.
Fresh Parsley or Cilantro (optional): For a pop of green freshness as a garnish.

How to Make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

Step 1: Roast the Vegetables and Chickpeas

Start by preheating your oven to 425°F (220°C). On a large baking sheet, toss the cubed sweet potatoes, chopped red bell pepper, zucchini, and rinsed chickpeas with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Spread everything out in one even layer to ensure perfect roasting. Roast in the oven for about 20 to 25 minutes, tossing halfway through so every piece gets that gorgeous golden caramelization and the chickpeas turn irresistibly crispy.

Step 2: Prepare the Maple Dijon Tahini Dressing

While the veggies roast, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a bowl. Add water gradually until the dressing reaches a smooth, pourable texture. The result should be creamy, tangy, and just sweet enough to complement the smoky veggies perfectly—this is the soul of the Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe.

Step 3: Assemble the Bowls

Layer cups of your cooked quinoa or brown rice into bowls. Spoon the roasted vegetables and crispy chickpeas over the top. Finally, generously drizzle the luscious maple Dijon tahini dressing all over everything and sprinkle with fresh parsley or cilantro if you have it on hand. The combination of warm roasted vegetables, nutty chickpeas, fresh herbs, and that tangy dressing makes this dish truly unforgettable.

How to Serve Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

Garnishes

To elevate your bowls even further, consider adding a sprinkle of toasted sesame seeds, a few slices of avocado for creaminess, or a squeeze more lemon juice for brightness. These simple touches bring bursts of flavor and texture that personalize the dish to your liking.

Side Dishes

This bowl is a complete meal on its own, but if you want to make it a heartier feast, pair it with warm pita bread, a crisp mixed green salad, or even a bowl of comforting soup. These sides balance the dish’s richness and keep the meal light and satisfying.

Creative Ways to Present

For a stunning presentation, try serving this recipe in individual mason jars layered with grains, roasted veggies, chickpeas, and dressing separately on top to keep everything crisp until ready to eat. Alternatively, arrange the roasted veggies and chickpeas over a bed of vibrant greens with the dressing drizzled artistically across for a gourmet touch perfect for dinner guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, pack leftover roasted veggies, chickpeas, and grains in an airtight container and store in the fridge for up to 3 days. Keep the dressing in a separate container to prevent sogginess—this little trick preserves the fresh, delightful textures when you reheat.

Freezing

You can freeze the roasted veggie and chickpea mixture for up to 2 months. Cool completely, then pack in freezer-safe containers. The dressing does not freeze well, so prepare a fresh batch when ready to eat.

Reheating

Reheat the frozen or refrigerated veggies and chickpeas in the oven at 350°F (175°C) for about 10–15 minutes or until warmed through and crispy again. Gently warm grains in the microwave or on the stove. Add the tahini dressing just before serving to keep its creamy texture and bright flavor.

FAQs

Can I use other vegetables in this recipe?

Absolutely! Feel free to swap in whatever roasted veggies you love or have on hand. Cauliflower, carrots, broccoli, or mushrooms all work beautifully and bring their own unique textures and flavors to the bowl.

Is this dish vegan and gluten-free?

Yes, this entire recipe is naturally vegan and gluten-free, especially if you use gluten-free grains. It’s a fantastic plant-based meal option that’s inclusive and nourishing.

Can I make the dressing without tahini?

If you don’t have tahini, you can try substituting with almond butter or sunflower seed butter for a different nutty twist. The flavor will vary, but it remains delicious and creamy.

How can I make the chickpeas extra crispy?

Be sure to dry the chickpeas thoroughly after rinsing to avoid steaming during roasting. Roasting at a high temperature and tossing them halfway through helps achieve maximum crispiness.

Is this recipe meal-prep friendly?

Definitely! It’s perfect for meal prep since components reheat well and flavors meld wonderfully after a day or two. Keep the dressing separate until you’re ready to eat for best freshness.

Final Thoughts

This Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe has become one of my absolute favorite go-to meals when I want something nourishing, flavorful, and beautifully balanced. It’s so simple to make but feels special every time, perfect for busy weeknights or a lazy weekend lunch. I can’t recommend it enough—once you try it, I bet it will become a staple in your kitchen too!