Why You’ll Love This Recipe

Vibrant Roasted Veggie and Crispy Chickpea Bowls with Maple Dijon Tahini Dressing are a nourishing, colorful, and satisfying plant-based meal. Packed with roasted seasonal vegetables, protein-rich chickpeas, and a creamy, tangy-sweet dressing, this bowl is perfect for meal prep, lunch, or a hearty dinner that feels as good as it tastes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chickpeas (canned or cooked)olive oilsmoked paprika, cumin, garlic powder, saltassorted vegetables (sweet potatoes, broccoli, bell peppers, red onion, carrots)quinoababy spinach or greens

Maple Dijon Tahini Dressing:
tahiniDijon mustardmaple syruplemon juicewatergarlic (minced)salt and pepper

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Drain, rinse, and pat dry chickpeas. Toss with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on one side of the baking sheet.

Chop vegetables into bite-sized pieces and toss with olive oil, salt, and pepper. Spread on the other side of the baking sheet or use a second one.

Roast chickpeas and vegetables for 25–30 minutes, stirring halfway, until veggies are tender and chickpeas are crispy.

Meanwhile, cook quinoa according to package instructions and set aside.

In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, minced garlic, water, salt, and pepper until smooth and creamy. Adjust water for desired consistency.

To assemble, place a handful of greens at the bottom of each bowl, then top with quinoa, roasted veggies, crispy chickpeas, and drizzle with maple Dijon tahini dressing.

Servings and timing

This recipe yields approximately 4 bowls.
Preparation time: 15 minutes
Roasting time: 30 minutes
Total time: 45 minutes

Variations

Swap quinoa with brown rice, farro, or couscous.
Use seasonal veggies like zucchini, Brussels sprouts, or cauliflower.
Add avocado or hummus for extra creaminess.
Top with pumpkin seeds or nuts for crunch.
Add a pinch of chili flakes to the dressing for heat.

storage/reheating

Store each component separately in airtight containers in the refrigerator for up to 4 days.
Reheat quinoa, chickpeas, and veggies in a skillet or microwave before serving.
Keep dressing chilled and shake or stir before using.

FAQs

Can I use canned chickpeas?
Yes, just make sure they’re rinsed, dried, and well-seasoned for roasting.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free—just confirm labels when using store-bought items.

Can I make this ahead of time?
Absolutely, it’s ideal for meal prep. Store components separately for freshness.

How do I keep the chickpeas crispy?
Roast until golden and store uncovered or loosely covered at room temperature for up to 1 day.

Can I use another dressing?
Yes, lemon tahini, balsamic vinaigrette, or peanut sauce all work well.

Is this bowl high in protein?
Yes, thanks to chickpeas and quinoa, it offers a balanced plant-based protein source.

Can I freeze the components?
Roasted veggies and quinoa can be frozen; chickpeas are best fresh for crispiness.

Conclusion

Vibrant Roasted Veggie and Crispy Chickpea Bowls with Maple Dijon Tahini Dressing offer a wholesome, customizable, and flavor-packed meal that’s as beautiful as it is delicious. Whether you’re vegan, gluten-free, or just looking to eat more plants, this bowl delivers satisfaction in every bite.