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If you’re looking for a nutritious, delicious, and easy-to-make meal, these Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing are the answer! Packed with colorful roasted vegetables, protein-rich chickpeas, and a creamy, tangy dressing, these bowls are perfect for lunch, dinner, or meal prep. They’re vegan, gluten-free, and bursting with flavor. Let’s get cooking!

Why You’ll Love This Recipe

These Roasted Veggie and Chickpea Bowls are a must-try for so many reasons:

Healthy and Nutritious: Packed with vitamins, fiber, and plant-based protein.
Easy to Make: Simple steps and minimal prep work.
Customizable: Use your favorite veggies or grains.
Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week.
Flavor-Packed: The maple-Dijon tahini dressing adds a creamy, tangy, and slightly sweet finish.

Ingredients for Roasted Veggie and Chickpea Bowls

Here’s what you’ll need to make this flavorful dish:

For the Bowls:

1 cup chickpeas, drained and rinsed
1 small sweet potato, diced
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups cooked quinoa or rice (for serving)

For the Maple-Dijon Tahini Dressing:

1/4 cup tahini
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2-3 tablespoons water (to thin the dressing)
Salt and pepper, to taste

Step-by-Step Instructions

1. Roast the Veggies and Chickpeas:

Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the chickpeas, sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the veggies and chickpeas in an even layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

2. Make the Dressing:

In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, water, salt, and pepper until smooth. Adjust the consistency by adding more water if needed.

3. Assemble the Bowls:

Divide the cooked quinoa or rice between bowls.
Top with the roasted veggies and chickpeas.
Drizzle with the maple-Dijon tahini dressing.

4. Serve and Enjoy:

Garnish with fresh herbs like parsley or cilantro, if desired. Serve immediately.

Tips for the Perfect Bowls

Evenly Chop Veggies: Cut the vegetables into similar-sized pieces for even roasting.
Customize the Veggies: Use cauliflower, carrots, or Brussels sprouts if preferred.
Make It Spicy: Add a pinch of chili flakes or a dash of hot sauce to the dressing.
Double the Recipe: Perfect for meal prep—store components separately and assemble when ready to eat.
Add Greens: Toss in a handful of spinach or arugula for extra freshness.

Serving Suggestions

These Roasted Veggie and Chickpea Bowls are delicious on their own, but you can pair them with:

Avocado Slices: Add creaminess and healthy fats.
Toasted Nuts or Seeds: Sprinkle with sesame seeds, pumpkin seeds, or chopped almonds for crunch.
Pickled Vegetables: Add a tangy contrast with pickled onions or carrots.
Fresh Herbs: Garnish with parsley, cilantro, or dill for extra flavor.

Variations to Try

This recipe is incredibly versatile. Here are some fun twists to keep things exciting:

Mediterranean-Inspired: Add olives, feta cheese, and a lemon-oregano dressing.
Mexican-Inspired: Use black beans instead of chickpeas and top with salsa and avocado.
Grain-Free Option: Serve over a bed of greens like spinach or kale.
Protein Boost: Add grilled tofu, tempeh, or chicken for extra protein.

Frequently Asked Questions (FAQ)

Q: Can I use canned chickpeas?
A: Yes, canned chickpeas work perfectly—just rinse and drain them before roasting.

Q: Can I make this ahead of time?
A: Yes, roast the veggies and chickpeas, and prepare the dressing. Store separately and assemble when ready to eat.

Q: How long do leftovers keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat the veggies and chickpeas before serving.

Q: Can I freeze this dish?
A: The roasted veggies and chickpeas can be frozen for up to 2 months. The dressing is best made fresh.

Q: What can I use instead of tahini?
A: Use almond butter or sunflower seed butter as a substitute, though the flavor will vary slightly.

Why This Recipe is a Winner

These Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing are a healthy, flavorful, and easy-to-make meal that’s perfect for any occasion. With their vibrant colors, satisfying textures, and creamy dressing, they’re sure to become a favorite in your recipe collection.

Ready to Make These Flavorful Bowls?

Grab your ingredients and get cooking! These Roasted Veggie and Chickpea Bowls are sure to impress your family and friends. Don’t forget to share your creations with us—tag us on social media or leave a comment below. We’d love to hear how you enjoyed it!

For more delicious bowl recipes, check out our Buddha Bowl or Mediterranean Grain Bowl.