Roasted Veggie and Chickpea Bowls Delight Recipe
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.
- 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
Scale
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
- Preparation: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
