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 faces (is that even possible?), but this recipe comes pretty close! With just one sheet pan and bowl to clean, no one's complaining.
This recipe was inspired by my Roasted Tofu & Veggies with Dijon Dressing and Creamy Tahini Chickpeas & Veggies.
👩🏼🌾 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
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.
Brussels Sprouts
The Brussels are tossed in olive oil before roasting, adding healthy fats to this dish. These fats aid in the absorption of the fat-soluble vitamins in this cruciferous vegetable. (For an oil-free option, you can substitute fresh lemon juice for the olive oil.)
Tahini
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. Use a good quality tahini for the best-tasting dressing.
📖 Instructions
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.
🙋🏽♀️ FAQ
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!
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.
Try these healthy veggie bowls.
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📖 Recipe
Roasted Chickpea & Veggie Bowl
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Ingredients
- 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:
- ¼ cup Dijon mustard
- ½ cup tahini
- ⅓ 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
Instructions
- 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 Dijon, maple syrup, and water 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.
Notes
- Roast the chickpeas and veggies in a single layer for even browning. This may require two baking sheets.
- Use a good quality tahini for the best-tasting dressing.
- Refrigerate any remaining dressing in an airtight container for up to 5 days.
Nutrition
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.
Jacqueline says
It was delicious 😋 especially the dressing 👍
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Jill B says
Can I use sesame tahini in the sauce?
Nisha Melvani, RDN says
Yes!
Cheryl says
This recipe was delicious!!! Thank you so much! I am trying to become a vegetarian.
Nisha Melvani, RDN says
Good luck on your journey. Thank you.
Cori says
So delicious and filling! I swapped the Dijon for stone ground mustard from a recommendation by you. Love this! I’ll make again!
Nisha Melvani, RDN says
Love stone ground. So happy you enjoyed it. Tank you for commenting.
Cori says
Can the Dijon be swapped for something else or left out?
Nisha Melvani, RDN says
I would substitute. Whole grain mustard?
SF says
This is SO good!! I made this with what I had so broccoli, butternut squash, bell pepper, and chickpeas. Added some fresh garlic to the pan as well. Delicious! The dressing is outstanding. This is going to become a regular dish for me!
Nisha Melvani, RDN says
So happy to hear! Great substitutions. Thank you.
Lemira says
Absolutely delicious! Even my skeptical daughter liked it and said “good job, mom.” My husband made tilapia for added protein and he raved that the dressing was great with the fish. I forgot brussel sprouts but had cauliflower. Still yummy! I left the components separate so everyone could build their own bowls. Definitely a keeper!
Nisha Melvani, RDN says
So happy to hear how much you enjoyed this bowl. Thank you.
Rick says
I am mostly a raw food vegan. eating mostly fruit and green vegetables but every so often I just crave cooked vegetables. This recipe hit the spot. Vegetables were delicious. The sauce was awesome and it was so easy. Thank you so much for the recipe.
Nisha Melvani, RDN says
So glad you gave this cooked one a try. Thank you for letting me know you enjoyed it.
Sara says
I’m in love with this dressing. Eating it on everything!
Nisha Melvani, RDN says
So happy to hear! Thank you.
Valerie says
Delicious! The chickpeas were crisped to perfection!
Nisha Melvani, RDN says
So happy to hear! Thank you.
KF says
What drew me to this recipe is that it was affordable and I had most everything on hand. The dish is also very customizable with how much you prepare, and to get an even broiling I did use two baking sheets. The dijon mustard used in the dressing recipe really compliments the slight bitter taste that brussel sprouts have and I have to give kudos to that alone.
We had it on its own, but this would easily go great on a bed of couscous or jasmine basmati rice. This would also pair perfect with steak.
Nisha Melvani, RDN says
So glad you. enjoyed it. Thank you.
Hansjoachim says
Hi Nisha,
I am water-fasting for a week and I use your wonderful recipes and pictures, videos to calm my system down. Saying to myself that I can enjoy all this in a few days again..
Best wishes for you for 2025 and thanks a lot for sharing and letting me participate on your skills and idears.
Hansjoachim (Germany)
Nisha Melvani, RDN says
Thank you for being here! Happy New Year! I was just in Germany!
Sally says
Excellent sheet pan meal with salmon or chicken for extra protein! I baked the salmon on the same sheet for the last 15 minutes. We halved the dressing recipe and it was more than enough.
Nisha Melvani, RDN says
So glad you enjoyed these veggies!
melly says
I’m trying to eat more vegetables! This was a wonderfully easy, delicious meal! I’m already excited for the leftovers. Thank you for sharing.
Nisha Melvani, RDN says
So so happy to hear! Thank you.
Laura says
Very tasty , nutritious and comforting . I recommend it to everyone, thank you Nisha for sharing your amazing recipe with us , much love .
Nisha Melvani, RDN says
Awww! Thank you so much for recommending my recipes. So glad you enjoyed it.
Marbella says
I want to try this recipe but I have a question about roasting with olive oil at 400 - doesn't this cause the oil to go rancid?
Thank you so much,
Nisha Melvani, RDN says
Olive oil actually holds up to higher temperatures than we once thought! Just not good for frying. You can use avocado oil if you prefer.
Robyn Fagen says
I don't love tahini wondering what I can use instead?
Nisha Melvani, RDN says
You might try one of these dressings instead: https://cookingforpeanuts.com/healthy-salad-dressings/
Ellen K Michel says
Yum....this is so good! When I took the sheet pans out of the oven, I sprinkled the hot vegetables with a little bit of kale cut into small ribbons, because we had some I wanted to be sure to use. Such a satisfying dish!
Nisha Melvani, RDN says
Such a great idea! Thank you for sharing.
Auntie Kim says
Do you think it would freeze ok? That way I can meal prep and not eat the same thing every day…
Nisha Melvani, RDN says
Hi. I do not think it would taste nearly as good after being frozen.
Rebecca says
I just made it!!! It was out of sight delicious!! So so good!! So easy! Thank you!
Nisha Melvani, RDN says
I'm thrilled that you enjoyed it. Thank you.
Addie F says
Hi! The dressing is really watery. Is this normal?
Nisha Melvani, RDN says
No. Your tahini may be very thin. Use less water next time.