Roasted Veggie and Chickpea Bowls Delight Recipe

Introduction

These Roasted Veggie and Chickpea Bowls Delight bring a vibrant mix of flavors and textures, perfect for a wholesome meal. Packed with roasted vegetables and a creamy tahini dressing, this dish is both satisfying and easy to customize.

Ingredients

• 2 cups Broccoli (or substitute with cauliflower)
• 2 cups Brussels Sprouts (or substitute with green beans)
• 1 large Sweet Potato (or substitute with carrots or butternut squash)
• 1 can Chickpeas (or use canned white beans)
• 1/4 cup Tahini (or use sunflower seed butter)
• 1 tbsp Dijon Mustard (or whole grain mustard)
• 2 tbsp Maple Syrup (or honey for non-vegan)
• 2 tbsp Apple Cider Vinegar (or substitute with lemon juice)
• 1 tbsp Lemon Juice (or use lime juice)
• 1 tsp Garlic Powder (or fresh minced garlic)
• 2-4 tbsp Water (to adjust consistency)
• 2 tbsp Olive Oil (or use lemon juice for moisture)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Step 2: Combine broccoli, Brussels sprouts, sweet potato, and chickpeas in a mixing bowl. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Toss to coat evenly.
3. Step 3: Spread the mixture in a single layer on the prepared baking sheet. Roast for 15 minutes, then toss the veggies. Continue roasting for an additional 5 minutes until tender.
4. Step 4: Broil the veggies for 2 minutes to char the Brussels sprouts slightly for added flavor.
5. Step 5: In a small bowl, whisk together Dijon mustard, tahini, water, apple cider vinegar, maple syrup, lemon juice, and seasoning until smooth. Adjust water to reach your desired dressing consistency.
6. Step 6: Toss the roasted vegetables and chickpeas with the dressing before serving. Enjoy warm or at room temperature.

Tips & Variations

• Swap out vegetables based on season or preference to keep this dish fresh and exciting.
• For extra protein, add cooked quinoa or brown rice for a fuller meal.
• Use fresh minced garlic in the dressing for a more pungent flavor.
• Drizzle with a bit of toasted sesame oil to add a nutty depth.

Storage

Store leftover roasted veggies and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness. Reheat gently in the oven or microwave, then toss with the dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, all the ingredients here are naturally gluten-free, making this a safe option for those avoiding gluten.

Is this recipe suitable for vegans?

Absolutely, this recipe is vegan when using maple syrup instead of honey and plant-based ingredients throughout.

Roasted Veggie and Chickpea Bowls Delight Recipe

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4.4 from 141 reviews

This Roasted Veggie and Chickpea Bowls Delight is a vibrant, nutritious meal featuring crispy roasted broccoli, Brussels sprouts, and sweet potatoes paired with hearty chickpeas. Tossed in a tangy, creamy tahini dressing sweetened with maple syrup and brightened with lemon and apple cider vinegar, this bowl offers a perfect balance of flavors and textures. Ideal for a wholesome vegan lunch or dinner, it combines simple ingredients with an easy roasting method to deliver a satisfying and healthy dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Fusion / Healthy Eating
• Diet: Vegan

Ingredients

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Vegetables & Protein

• 2 cups Broccoli (or substitute with cauliflower)
• 2 cups Brussels Sprouts (or substitute with green beans)
• 1 large Sweet Potato (or substitute with carrots or butternut squash)
• 1 can Chickpeas (or use canned white beans)

Dressing

• 1/4 cup Tahini (or use sunflower seed butter)
• 1 tbsp Dijon Mustard (or whole grain mustard)
• 2 tbsp Maple Syrup (or honey for non-vegan)
• 2 tbsp Apple Cider Vinegar (or substitute with lemon juice)
• 1 tbsp Lemon Juice (or use lime juice)
• 1 tsp Garlic Powder (or fresh minced garlic)
• 2–4 tbsp Water (to adjust consistency)
• 2 tbsp Olive Oil (or use lemon juice for moisture)

Seasonings

• Salt, to taste
• Pepper, to taste

Instructions

1. Preparation: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Mix Vegetables and Chickpeas: In a large mixing bowl, combine the broccoli, Brussels sprouts, sweet potato (cut into bite-sized pieces), and canned chickpeas. Drizzle with olive oil, then season well with garlic powder, salt, and pepper. Toss thoroughly to coat all pieces evenly.
3. First Roasting: Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting. Place in the oven and roast for 15 minutes, allowing the veggies to soften and begin to caramelize.
4. Toss and Continue Roasting: After 15 minutes, remove the baking sheet, toss the vegetables and chickpeas to promote even cooking, then return to the oven and roast for an additional 5 minutes until tender and starting to brown.
5. Broil for Char: Switch the oven to broil and broil the veggies for 2 minutes to slightly char the Brussels sprouts, enhancing their flavor with a smoky note. Watch carefully to avoid burning.
6. Prepare the Dressing: In a small bowl, whisk together the tahini, Dijon mustard, water (start with 2 tablespoons and add more to reach desired consistency), apple cider vinegar, maple syrup, lemon juice, garlic powder, salt, and pepper. Whisk until smooth and creamy.
7. Toss and Serve: Drizzle the prepared dressing over the roasted vegetables and chickpeas. Toss gently to coat everything evenly. Serve the bowls warm or at room temperature for a delightful meal.

Notes

• Substitutions for vegetables and beans allow for flexibility based on seasonality and preference.
• Adjust water in the dressing for preferred thickness—thinner for drizzling, thicker for dipping.
• For a non-vegan option, replace maple syrup with honey.
• Leftovers can be stored in the refrigerator for up to 3 days and are delicious served cold or reheated.
• Adding a sprinkle of toasted nuts or seeds on top can add extra texture and nutrition.

Keywords: roasted vegetables, chickpea bowl, vegan bowl, healthy bowl, tahini dressing, plant-based meal, easy recipe, roasted sweet potatoes, Brussels sprouts recipe