This recipe for Roasted Chickpea & Veggie Bowl uses one sheet pan for easy cleanup. Budget-friendly, easy and quick to make. Served with a generous drizzle of Tahini Maple Dressing.
I've got your back with this sheet pan recipe. It's hard to get teenagers to do the dishes with a smile on their face (is that even possible?), but this recipe comes pretty close! With just one sheet pan and bowl to clean, no one's complaining.
👩🏼🌾 Ingredients & Nutrition
- This pantry-friendly recipe works for most veggies. Use what you have on hand and save yourself a trip to the grocery store. Cauliflower, bell peppers, butternut squash, and red onions would also be delicious. Just stick to the same cup measurements.
- Fiber-loaded, this meal leaves you feeling satisfied, so you're less likely to overeat. Fiber also keeps those bowel movements regular!
- With three different veggies in this sheet pan roast, you're getting a good portion of your daily veggie servings.
- Easy, budget-friendly, quick cleanup, and regular bowel movements– you gotta love this recipe.
- I almost forgot to mention the delicious Tahini Maple Dressing, drizzled over the crispy chickpeas, melt-in-your-mouth sweet potatoes, and the tender but still crunchy Brussels and broccoli.
Chickpeas are my favorite legume. Protein and fiber rich, they balance this dish perfectly. They also add a delicious crunch. The trick for getting extra crispy chickpeas is to broil them for a few minutes after roasting.
Tahini is one of my most used pantry items. Full of healthy fats, vitamins, and minerals– I add it to sauces, chilis, soups; you name it, for a creamy texture and delicious sesame flavor.
Preheat the oven to 400°F.
Transfer the veggies to a large bowl and toss with olive oil or lemon juice. Add garlic powder, salt and black pepper to taste.
Place the veggies on a large non-stick baking sheet and spread in a single layer. Roast for 15 minutes before tossing the vegetables. Cook for about 5 minutes more, or until the sweet potato is just tender.
While the veggies are roasting, make the dressing. Mix the tahini, water, apple cider vinegar, maple syrup, and fresh lemon juice in a medium bowl. Season with salt and black pepper.
Optional Step: Change the oven setting to broil and roast the chickpeas for an additional 2 minutes.
Add the desired amount of dressing to the roasted veggies just before serving.
Brussels sprouts are antioxidant powerhouses. They protect our cells from damage.
They're also high in fiber, which helps regulate blood sugar levels, supports digestive health, and helps feed the beneficial gut bacteria tied to positive mood, immunity, and anti-inflammation.
Cruciferous Brussels sprouts, as well as broccoli, contain glucosinolates, which are known for their anticancer effects. They are what make these veggies a bit smelly!
The veggies are tossed in olive oil before roasting, adding healthy fats to this dish. These fats aid in absorption of the fat soluble vitamins in these vegetables. (For an oil-free option, you can substitute fresh lemon juice for the olive oil.)
Make sure not to overcrowd the baking sheet. Spread them in a single layer. You may need an additional sheet.
Bake them at 400ºF for 15 minutes in a single layer. Then broil them for an additional 2 minutes, or until they are golden brown and crispy.
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Roasted Chickpea & Veggie Bowl
- 2 cups broccoli florets
- 2 cups Brussels sprouts halved
- 1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
- 15 ounces chickpeas canned, drained and rinsed
- Drizzle of olive oil or lemon juice
- Dash of garlic powder
- Salt and freshly ground black pepper to taste
For the dressing:
- ½ cup Dijon mustard
- ½ cup tahini
- ½ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup or to taste
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
- Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
- Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
- Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.
- For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
- Roast the chickpeas and veggies in a single layer for even browning. This may require two baking sheets.
- Refrigerate any remaining dressing in an airtight container for up to 5 days.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.