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Roasted Vegetables and Chickpeas Bowl

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This roasted vegetables and chickpeas bowl is a nourishing plant-based meal featuring caramelized roasted vegetables, hearty chickpeas, fluffy grains, and a creamy tahini maple Dijon sauce. It is a wholesome, customizable dish perfect for a healthy lunch or dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 bowls
  • Category: Main Course
  • Method: Roast
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1 red onion, chopped into bite-sized pieces
  • 1 large carrot, sliced into thin rounds
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 medium Yukon gold potato, diced into small cubes
  • 1 can (15 oz / 425 g) chickpeas, rinsed and drained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon fine salt
  • 2 tablespoons tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 2 to 3 cups cooked rice, quinoa, farro, or couscous

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Chop the red onion, slice the carrot, cut the broccoli and cauliflower into florets, and dice the potato into small cubes.
  3. Spread the prepared vegetables evenly on the baking sheet.
  4. Add the rinsed and drained chickpeas to the tray with the vegetables.
  5. Season with Italian seasoning, garlic powder, and salt, then toss gently to coat.
  6. Roast in the oven for 40 to 45 minutes, stirring halfway through, until the vegetables are tender and lightly golden.
  7. While the vegetables roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, and salt in a small bowl until smooth.
  8. Adjust the sauce consistency with additional water if needed.
  9. Divide cooked rice or another grain into serving bowls.
  10. Top each bowl with the roasted vegetables and chickpeas.
  11. Drizzle the tahini sauce over the bowls and serve immediately.

Notes

  • Swap vegetables with sweet potatoes, Brussels sprouts, mushrooms, zucchini, bell peppers, asparagus, or butternut squash.
  • Serve with quinoa, farro, couscous, or cauliflower rice instead of white rice.
  • Replace Italian seasoning with cumin, smoked paprika, curry powder, basil, thyme, or rosemary.
  • Add sunflower seeds, pumpkin seeds, or toasted nuts for extra crunch.
  • Fresh herbs like parsley, cilantro, dill, or basil add brightness when sprinkled on top.
  • Store roasted vegetables and grains separately in the refrigerator for up to 4 days.
  • Reheat vegetables in the microwave or a skillet before assembling the bowl.
  • If the tahini sauce thickens, stir in a small amount of water or lemon juice.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-vegetables-and-chickpeas-bowl/