This Roasted Chickpea & Veggie Bowl is a nourishing, one-pan vegan meal filled with roasted sweet potatoes, crispy chickpeas, and charred Brussels sprouts, all finished with a creamy maple tahini dressing. It’s healthy, flavorful, and ideal for a quick dinner or meal prep.

Why You’ll Love This Recipe

You’ll love this recipe for its simplicity and balance of flavor and nutrition. It’s completely plant-based, protein-rich from the chickpeas, and full of fiber-packed veggies. The tahini-maple dressing ties everything together with a creamy, slightly sweet finish. Plus, it’s easily customizable with your favorite vegetables.

Ingredients

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

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups Brussels sprouts, thinly sliced
• 1 medium sweet potato, diced
• 1 cup broccoli florets
• 1 tablespoon olive oil or lemon juice
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Tahini Maple Dressing:

• 3 tablespoons tahini
• 2 tablespoons water (or more for consistency)
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup (or date syrup)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F (220°C).
2. Pat chickpeas dry with a towel to remove moisture for crispiness.
3. In a bowl, toss chickpeas, sweet potatoes, Brussels sprouts, and broccoli with olive oil (or lemon juice), garlic powder, salt, and pepper.
4. Spread evenly on a parchment-lined baking sheet in a single layer.
5. Roast for 15 minutes, toss, then roast another 10–15 minutes until the vegetables are tender and lightly browned.
6. Meanwhile, whisk together all dressing ingredients until smooth.
7. Drizzle dressing over the roasted veggies and chickpeas just before serving.

Servings and timing

Serves 3–4 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Substitute chickpeas with cubed tofu or lentils.
• Use other vegetables like bell peppers, zucchini, cauliflower, or butternut squash.
• Replace maple syrup with date syrup for a lower glycemic option.
• Add cooked quinoa or brown rice for a heartier bowl.

Storage/Reheating

Store leftover veggies and chickpeas separately from the dressing in airtight containers. Refrigerate for up to 4 days.
Reheat in an oven or air fryer at 375°F (190°C) for 5–10 minutes to regain crispiness. Add dressing just before serving. The tahini dressing keeps in the fridge for up to 5 days.

FAQs

How can I make the chickpeas extra crispy?

Pat them dry thoroughly and broil for an additional 2–3 minutes after roasting.

Can I make this recipe oil-free?

Yes, replace olive oil with lemon juice or balsamic vinegar for moisture and flavor.

What can I use instead of tahini?

Almond butter or cashew butter are great substitutes.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I use canned chickpeas?

Absolutely, just rinse and drain them well before roasting.

Can I meal prep this dish?

Yes, roast a double batch and store components separately for quick weekday meals.

Can I add grains to make it more filling?

Yes, serve it over quinoa, brown rice, or couscous.

How long does the tahini dressing last?

Up to 5 days in the refrigerator in an airtight jar.

Can I roast the veggies in an air fryer?

Yes, air fry at 390°F (200°C) for 15–20 minutes, shaking halfway.

Can I freeze leftovers?

It’s best enjoyed fresh; however, roasted veggies can be frozen up to 2 months (avoid freezing the dressing).

Conclusion

The Roasted Chickpea & Veggie Bowl is a perfect balance of nutrition, flavor, and convenience. With crispy chickpeas, caramelized vegetables, and a creamy tahini dressing, it’s a wholesome meal that’s easy to customize and prep ahead—making healthy eating effortless and delicious.

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