Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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When I first made these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing, I had no idea how much they’d change the way I look at lunch. What started as a fridge-cleanout experiment quickly turned into one of the most requested meals in my house. The roasted vegetables bring comfort, the chickpeas add heartiness, and the dressing? It’s what ties everything together with a rich, nutty, tangy finish.

The maple Dijon tahini dressing came to me after trying a few bland vinaigrettes and thinking, “Why not add a touch of sweetness and creaminess without overcomplicating it?” And that was it. One drizzle and the whole bowl lit up with flavor. The contrast of earthy roasted veg, crispy chickpeas, and that silky dressing made it clear this was more than just another grain bowl.

I’ve made countless variations of this since then. It’s a weeknight savior, a meal prep hero, and an easy go-to when I want something wholesome without fuss. It’s also endlessly customizable, making it a perfect canvas for whatever vegetables are in season.

Why You’ll Love This Roasted Veggie & Chickpea Bowl

This bowl hits every craving: it’s warm, crunchy, creamy, sweet, savory, and filling. You get a satisfying mix of textures and flavors, plus it’s completely plant-based. The maple Dijon tahini dressing alone is enough to make this recipe a staple. Whether you’re vegetarian, trying to eat more veggies, or just in need of a wholesome and delicious dinner, this bowl has you covered.

Ingredients

Chickpeas: Roasted chickpeas bring a savory crunch and protein boost that anchors the whole bowl.

Sweet potatoes: Their natural sweetness caramelizes beautifully in the oven, balancing the tangy dressing.

Red onion: Adds bite and roasts down to a soft, slightly sweet finish.

Bell peppers: Use a mix of colors for sweetness and crunch—great visual appeal too.

Zucchini: Light, soft, and a perfect neutral vegetable to soak in all the other flavors.

Olive oil: Essential for helping vegetables roast properly and adds richness.

Salt & pepper: Just enough to bring out the natural flavor of each ingredient.

Maple syrup: The sweetness that balances out the acidity of the dressing.

Dijon mustard: Adds tang and a sharp bite to the dressing.

Tahini: Brings creaminess and a deep nutty flavor that’s essential to the dressing.

Lemon juice: Brightens and balances the richness of tahini.

Garlic powder: Infuses a savory note into the dressing without overpowering it.

Water: To thin out the dressing to a pourable consistency.

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

Step 1: Roast the Vegetables and Chickpeas

Preheat the oven to 425°F. On a large sheet pan, spread diced sweet potatoes, sliced red onion, chopped bell peppers, and zucchini along with drained and rinsed chickpeas. Toss everything with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway through, until everything is golden and slightly crisped.

Step 2: Make the Maple Dijon Tahini Dressing

In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, garlic powder, and a few tablespoons of water until smooth and creamy. Adjust water to reach your preferred consistency.

Step 3: Assemble the Bowls

Scoop your favorite base—like quinoa, brown rice, or greens—into a bowl. Top with the roasted vegetables and chickpeas. Drizzle generously with the maple Dijon tahini dressing.

Step 4: Serve and Enjoy

Serve warm or at room temperature. You can also garnish with fresh herbs, sesame seeds, or crushed nuts for extra texture.

Recipe Variations and Possible Substitutions

This bowl is a dream when it comes to flexibility. If sweet potatoes aren’t your thing, try butternut squash or carrots for a similar sweetness and texture. Zucchini can be swapped with eggplant or mushrooms, which add a deeper umami flavor. Not a fan of chickpeas? Go for black beans, white beans, or even roasted tofu cubes. The dressing also plays well with a spoonful of Greek yogurt for a creamier twist, or a bit of hot sauce for added heat.

Switch up the base by using farro, couscous, or cauliflower rice instead of traditional grains. If you’re in the mood for greens, chopped kale or arugula can be a fresh and peppery alternative.

Serving and Pairing Suggestions

These bowls are perfect for lunch or dinner and pair well with a side of toasted pita or a simple tomato cucumber salad. I love serving them alongside a chilled glass of lemon-infused water or iced green tea. You can also batch-prep them and layer them in jars to enjoy throughout the week.

They’re fantastic for entertaining too—just serve the components buffet-style and let guests build their own.

Storage and Reheating Tips

Store each component separately in airtight containers to keep everything fresh. The roasted veggies and chickpeas will last up to 4 days in the fridge. The dressing keeps well for about a week in a jar. When you’re ready to eat, reheat the roasted items in a skillet or oven for best texture—avoid microwaving if possible, as it softens the crispiness. The bowl can also be enjoyed cold straight from the fridge.

FAQs

How do I store Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing?

Keep the vegetables, chickpeas, base, and dressing in separate containers in the fridge for up to 4 days to maintain freshness and texture.

Can I make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing ahead of time?

Absolutely! These bowls are perfect for meal prep. Roast everything ahead, store separately, and assemble when you’re ready to eat.

What protein can I use in Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing if I don’t like chickpeas?

You can use black beans, white beans, grilled tempeh, or even shredded chicken if you’re not strictly plant-based.

Can I freeze Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing?

Freezing is not ideal for this recipe, as the texture of the vegetables and chickpeas will change. It’s best kept refrigerated and enjoyed within a few days.

Is Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing gluten-free?

Yes, as long as you use a gluten-free grain or base, the entire recipe is naturally gluten-free.

Related Recipe You’ll Like

If you enjoyed this vibrant bowl, I think you’ll love my Roasted Zucchini and Squash Recipe. It uses similar roasting techniques and seasonal vegetables, making it a great companion or side to this dish. For another complete and nourishing meal option, don’t miss the Herby Chicken Meatball Bowl, which brings satisfying protein and bold flavors to the table.

Craving something sweet after all those veggies? Treat yourself to my Cottage Cheese Protein Brownies — a healthier dessert that fits beautifully into your clean eating goals.

Save and Share This Recipe for Later

Loved this Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing? Don’t forget to pin it to your healthy eating or weeknight dinner board on Pinterest so you can find it easily next time. Sharing is caring—send it to a friend who loves a good veggie bowl or post it on your favorite social platform to inspire others to eat fresh and delicious too!

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