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Roasted Chickpea & Veggie Bowl

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This Roasted Chickpea & Veggie Bowl is a one-pan vegan meal featuring crispy chickpeas, roasted sweet potatoes, Brussels sprouts, and broccoli, finished with a creamy maple tahini dressing. Perfect for quick dinners or meal prep.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3–4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 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
  • 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 (for dressing)

Instructions

  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.

Notes

  • Substitute chickpeas with cubed tofu or lentils.
  • Use other vegetables like bell peppers, zucchini, or cauliflower.
  • For oil-free version, use lemon juice or balsamic vinegar.
  • Store dressing separately and add just before serving.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-chickpea-veggie-bowl/