Roasted Veggie & Chickpea Bowls (Print Version)

Crispy chickpeas and caramelized vegetables with creamy maple Dijon tahini.

# What You'll Need:

→ Vegetables & Chickpeas

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→ Maple Dijon Tahini Dressing

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# How to Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - 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. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
04 - Roast vegetables for 20–25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.

# Expert Advice:

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  • The crispy chickpeas give you that satisfying crunch you normally miss in plant based meals
  • That maple Dijon tahini dressing is the kind of sauce you will want to put on everything
  • Everything roasts on one sheet pan so cleanup is minimal
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  • Dry your chickpeas thoroughly with a clean towel before roasting—any moisture will keep them from getting properly crispy
  • The dressing will thicken in the fridge, so keep a little water handy to thin it out before using leftovers
  • Dont overcrowd your baking sheets or the vegetables will steam instead of roast
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  • Roast your vegetables at 425°F if you want them even crispier—just reduce the time by a few minutes and watch closely
  • Double the dressing and keep it in a jar—it is fantastic on salads, grain bowls, or even as a dip for raw vegetables
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