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.
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
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.
📖 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!
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.
Try these healthy veggie bowls.
👩🏽🍳 Made This Recipe?
Share your Roasted Chickpea & Veggie Bowl creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Roasted Chickpea & Veggie Bowl
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:
- 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
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 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.
Notes
- 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.
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.
Mandy
Any advice for what to use instead of Dijon mustard? Really not a fan of mustard but everything else about this recipe looks unreal!!
Nisha Melvani
You can skip the mustard and add a little nutritional yeast or miso dissolved in water if needed. Or make this dressing instead. https://cookingforpeanuts.com/easy-falafel-sauce-recipes/
amanda williams
This is delicious!! I couldn’t find Tahini so I substitute With Annie’s Goddess dressing which is a lemony tahini mix and it worked perfectly. This recipe is a keeper.
Nisha Melvani
So good to know! Thank you.
Jennifer
Another hit! Thank you.
Nisha Melvani
So happy to hear that. Thank you.
Jenine
I have a sesame allergy, what would you recommend to replace that?
Thanks!
Nisha Melvani
Hi. I would try a nut butter instead. Mix it with warm water to smooth it out.
Rebecca
It was really yummy, we added a little rice to it too. But I’m not sure how this makes four servings lol. Maybe we just eat more than most people. I would say it’s more like 3 servings
Nisha Melvani
I'm so glad you liked it. 3 servings may be more accurate! Thanks for letting me know.
Judy
Made this for dinner last night and it was delicious. Added some quinoa. The dressing was wonderful!!
Nisha Melvani
Quinoa is a great addition. Glad you enjoyed it.
Stephanie
Could I use honey instead of maple syrup
Nisha Melvani
Yes!
Hayley
I have had this recipe on the brain since I saw Food52’s post on New Years and finally made big plans to make it today when I heard it would be in the single digits. I normally don’t eat sweet potatoes but am trying to branch out and I’m so glad I did with this dish- the dressing was such a good complement. I read the comments here first so I separated the chick peas while roasting to give the vegs more space and did add some tamari to the dressing for a little depth. Already looking forward to leftovers tomorrow 🙂
Nisha Melvani
Your comment made my morning:) I'm so glad you branched out and liked the recipe. Enjoy the leftovers.
Nina
This meal is ridiculous. Ridiculously good, ridiculously easy! I didn't have brussel sprouts or mustard on hand, so I simply omitted them – still I can't recommend this recipe enough. Can't wait to make again with all ingredients!
Nisha Melvani
I am so glad it was a hit even wit fewer ingredients. Thank you.
Deb
I think spreading the veggies on 2 trays would be better so they will cook more evenly and roast instead of steam. But the sauce us yummy!
Nisha Melvani
Yes-having the veggies more spread out is better. Don't want them steaming. I'm so glad you liked the sauce. Thanks for commenting.
Cecelia
One of my new favorite recipes. I love that it is seasonal too, as I've been trying to cook more sustainably with what is in season. Super easy, delicious, healthy winter meal prep. Dressing is amazing. Thank you so much for sharing!
Nisha Melvani
I really appreciate you leaving a comment. Thank you. I'm so glad you like the recipe.
Emily Gengler
The first recipe of yours I tried... so delicious 😭 thank you for teaching us how to cook, and save money!
Nisha Melvani
Thanks Emily. It's one of my faves. I really appreciate you letting me know. Thank you.
Russell Rademacher
Good recipe. 😉
Nisha Melvani
Thanks Russell. So glad you liked it.
Merritt
This was so easy and tasty! I love tahini sauces with any sheet tray meal! I found that this sauce was a bit too acidic for my taste so I omitted the lemon juice and added a little bit of soy sauce for umami. Just personal preference! Otherwise wonderful 🙂
Nisha Melvani
Thank you so much for commenting. I bet the soy sauce was a delicious addition to the sauce. Have a great rest of the weekend.
Jennifer
This is such an easy recipe! I love that I only have one pan to clean after! The tahini sauce really ups the flavor of the roasted veggies. Excellent!
Nisha Melvani
Yes! It's an easy clean up. Thank you.
Sheena
Love this recipe! 🙂
Nisha Melvani
Thank you, Sheena. So glad you enjoyed it. Have a great weekend.