Save The first time I made these roasted veggie bowls, I was skeptical about how simple ingredients could taste so good together. My kitchen filled with that incredible roasting vegetable smell that makes everyone wander in asking what's cooking. Now this is my go-to when I want something that feels nourishing without any complicated techniques or hard to find ingredients.
Last winter my sister dropped by unexpectedly while I was pulling these trays from the oven. She ended up staying for dinner and texting me the next day asking for the recipe because her family could not stop talking about it. There is something about the combination of crispy chickpeas and caramelized vegetables that just works.
Ingredients
- 1 small head broccoli: Cut into uniform florets so they roast evenly and get those crispy edges
- 1 cup Brussels sprouts: Halved to maximize the surface area that gets golden and caramelized
- 1 medium sweet potato: Peeled and cubed small to roast in the same time as the other vegetables
- 1 small red onion: Sliced into thin wedges that become sweet and tender when roasted
- 1 (15 oz) can chickpeas: Thoroughly dried after rinsing so they get actually crispy instead of steaming
- 3 tbsp olive oil: Divided between the vegetables and chickpeas for even coating
- 1½ tsp garlic powder: Divided use that provides an all over savory note without burnt fresh garlic
- 1 tsp salt: Divided to season both the vegetables and chickpeas properly
- ½ tsp black pepper: Freshly cracked adds a little heat that balances the sweet maple dressing
- ¼ cup tahini: The creamy base that makes the dressing rich and satisfying
- 1½ tbsp Dijon mustard: Adds a sharp tang that cuts through the nutty tahini beautifully
- 2 tbsp fresh lemon juice: Brightens the whole dressing and helps thin the tahini
- 1½ tbsp pure maple syrup: Just enough sweetness to balance the acidity and tie everything together
- 1 tbsp apple cider vinegar: Provides an extra layer of tang that makes the dressing addictive
- 2-4 tbsp water: Added gradually until you reach the perfect pourable consistency
- ¼ tsp salt: For the dressing to bring all the flavors together
- Pinch of black pepper: A subtle warmth that enhances the other flavors without overwhelming
Instructions
- Preheat your oven:
- Set it to 400°F and line two baking sheets with parchment paper for easy cleanup and perfectly roasted vegetables without sticking.
- Prep the vegetables:
- Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first baking sheet then drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper, tossing everything until evenly coated.
- Season the chickpeas:
- Toss the drained and dried chickpeas on the second baking sheet with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until they are well coated.
- Roast everything:
- Roast the vegetables for 20 to 25 minutes and the chickpeas for 15 to 20 minutes, flipping or shaking halfway through, until vegetables are tender and golden and chickpeas are crispy.
- Make the dressing:
- While everything roasts, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar, then gradually whisk in water until the dressing is smooth and pourable.
- Assemble and serve:
- Divide the roasted vegetables and crispy chickpeas among bowls, drizzle generously with the dressing, and serve warm while everything is at its best.
Save My friend who claims to hate Brussels sprouts tried these bowls and immediately asked for the recipe. Sometimes vegetables just need the right preparation to become something you actually crave.
Making It Your Own
I have started adding a grain base like quinoa or farro when I want these bowls to feel even more substantial. The roasted vegetables and chickpeas are perfect on their own but a bed of warm grains makes this dinner feel complete.
Get Ahead With Meal Prep
Sundays have become my roasting day where I prep multiple sheet pans of vegetables and chickpeas for the week ahead. Everything stores beautifully in separate containers and reheats in the oven better than the microwave ever could.
Serving Ideas & Variations
Sometimes I add a handful of fresh arugula or baby spinach underneath the warm roasted vegetables for a little contrast in temperature and texture. The heat slightly wilts the greens and the dressing clings to them perfectly.
- Add some avocado slices for extra creaminess that complements the tahini
- Top with toasted nuts or seeds for crunch if the chickpeas are not enough
- Try a grain like brown rice or farro to make these bowls more filling
Save These bowls have become my answer to the what should I make question that seems to come up constantly. Simple, nourishing, and always satisfying.
Questions & Answers
- → Can I use different vegetables?
Absolutely. Feel free to substitute cauliflower, bell peppers, carrots, or zucchini based on what's in season. Just keep the total volume similar and adjust roasting time as needed for harder vegetables.
- → How long does the tahini dressing last?
The dressing keeps well in an airtight container in the refrigerator for up to one week. It may thicken over time—simply whisk in a splash of water to reach your desired consistency before serving.
- → Can I make this gluten-free?
Yes, these bowls are naturally gluten-free. Just double-check that your Dijon mustard and other condiments are certified gluten-free if you have celiac disease or severe sensitivity.
- → How do I get the chickpeas extra crispy?
Make sure to pat the chickpeas completely dry before tossing with oil and spices. Roast at 400°F and avoid overcrowding the baking sheet. Don't skip shaking the pan midway through for even crisping.
- → Can I add a grain to make it more filling?
Definitely. Cooked quinoa, brown rice, farro, or couscous make excellent additions. Simply prepare your grain separately and spoon it into the bowls before adding the roasted vegetables and chickpeas.
- → Is this suitable for meal prep?
These bowls meal prep beautifully. Store roasted vegetables, chickpeas, and dressing in separate containers for up to 4 days. Reheat the components in the oven or microwave and drizzle with dressing just before eating.