Save The first time I made these roasted veggie bowls, it was supposed to be a quick Tuesday dinner using up whatever was lingering in my crisper drawer. But something magical happened when that tahini dressing hit the warm vegetables—my usually skeptical roommate actually paused mid bite and asked for the recipe. Now these bowls have become my go to when I want something that feels indulgent but still leaves me feeling light and energized.
Last autumn, during a particularly hectic week of deadlines, I prepped a batch of these bowls on Sunday. By Wednesday, I actually looked forward to my lunch break—something that rarely happens with meal prep. My coworker asked what smelled so amazing when I reheated it, and soon half our office was roasting vegetables on Sunday afternoons.
Ingredients
- 1 small head broccoli: Cut into bite sized florets because they roast more evenly and char beautifully at the edges
- 1 cup Brussels sprouts: Halved so the cut side gets caramelized and the insides stay tender
- 1 medium sweet potato: Peeled and cubed into roughly inch pieces for even roasting
- 1 small red onion: Sliced into wedges—the sweetness develops beautifully as it roasts
- 1 (15 oz / 425 g) can chickpeas: Drained and rinsed thoroughly, then patted completely dry for maximum crispiness
- 3 tbsp olive oil: Divided between the vegetables and chickpeas for even coating
- 1½ tsp garlic powder: Divided use—it provides a mellow, savory backbone without burning like fresh garlic might
- 1 tsp salt: Divided, but adjust based on your preference and dietary needs
- ½ tsp black pepper: Freshly cracked if possible, divided between both trays
- ¼ cup tahini: Well stirred before measuring to incorporate any separated oil
- 1½ tbsp Dijon mustard: Adds that sharp tang that cuts through the rich tahini
- 2 tbsp fresh lemon juice: Squeezed from a room temperature lemon for maximum juice
- 1½ tbsp pure maple syrup: The grade A stuff works perfectly here—just enough sweetness to balance
- 1 tbsp apple cider vinegar: Provides brightness and helps emulsify the dressing
- 2–4 tbsp water: Added gradually until you reach your desired consistency
- ¼ tsp salt: For the dressing, plus more to taste
- Pinch of black pepper: A little goes a long way in the creamy dressing
Instructions
- Get your oven ready:
- Preheat to 400°F (200°C) and line two baking sheets with parchment paper—this prevents sticking and makes cleanup effortless.
- Prep your vegetables:
- On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Use your hands to toss everything until evenly coated.
- Season the chickpeas:
- On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until well coated.
- Roast everything:
- Roast vegetables for 20–25 minutes, flipping halfway through, until tender and golden at the edges. The chickpeas need 15–20 minutes, shaking the pan halfway, until they are crispy and lightly browned.
- Make the magic dressing:
- While everything roasts, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until the dressing is smooth and pourable. Season with salt and pepper to taste.
- Assemble your bowls:
- Divide roasted vegetables and chickpeas among bowls, drizzle generously with that creamy dressing, and serve while everything is still warm.
Save These bowls became my dinner of choice during a month long experiment with eating more plant based meals. What surprised me most was how satisfied I felt afterward—no midnight snack cravings, just that comfortable contentment that comes from a truly nourishing meal. Even my carnivore brother asked for seconds when he visited last month.
Making These Your Own
Once you have the basic roasting technique down, these bowls become a canvas for whatever you have on hand. Cauliflower, bell peppers, or carrots all work beautifully with the same seasoning. The dressing is versatile enough that it will tie together whatever vegetables you choose.
Perfect For Meal Prep
I learned the hard way that storing the dressing separately makes all the difference for leftovers. The roasted components keep beautifully for four days in the fridge, and you can either eat them cold or give them a quick warm up in the oven. The texture actually improves after a day as the flavors meld together.
Serving Suggestions
While these bowls are satisfying on their own, adding a grain base makes them even more substantial. I usually cook a big batch of quinoa or brown rice at the start of the week to have ready. A bed of fresh arugula underneath adds a peppery contrast to the sweet roasted vegetables.
- Try adding avocado slices for extra creaminess
- A sprinkle of hemp seeds or pumpkin seeds adds protein and crunch
- Fresh herbs like parsley or cilantro brighten the whole bowl
Save There is something deeply satisfying about a bowl that looks this vibrant and tastes this comforting. These roasted veggie bowls have become more than just dinner in my house—they are the meal I turn to when I want to feel nourished from the inside out.
Recipe FAQs
- → Can I use different vegetables?
Absolutely. Swap broccoli for cauliflower, Brussels sprouts for green beans, or sweet potato for butternut squash. Root vegetables work especially well. Just adjust roasting times accordingly.
- → How do I keep chickpeas crispy?
Pat chickpeas thoroughly dry before seasoning. Roast at 400°F and shake the pan halfway through. Don't overcrowd the baking sheet. Serve immediately after roasting for maximum crunch.
- → Can I make the tahini dressing ahead?
Yes. Store dressing in an airtight container in the refrigerator for up to one week. It will thicken when cold—simply whisk in a splash of water to reach desired consistency before serving.
- → What grains work best in these bowls?
Quinoa, brown rice, farro, or wheat berries add satisfying substance. Cook grains separately and spoon warm beneath roasted vegetables. Cold grain salads also work beautifully here.
- → Is this meal prep friendly?
Exceptionally so. Store roasted vegetables, chickpeas, and dressing in separate containers. Reheat vegetables and chickpeas at 350°F for 10 minutes, then drizzle with dressing. Components stay fresh for 4-5 days.
- → What can substitute for maple syrup?
Agave nectar or date syrup provide similar sweetness and consistency. Honey works if not strictly vegan. Liquid sweeteners help balance tahini's natural bitterness while creating smooth texture.