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.
Why This Recipe for Roasted Chickpea & Veggie Bowl Is Fabulous
- 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.
How to Make This Recipe
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.
Transfer the veggies to a large non-stick baking sheet and spread in a single layer. Roast for 15 minutes before tossing the vegetables. Roast 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.
Now for the trick to get those veggies even more crispy. Change the oven setting to broil and roast the veggies for an additional 2 minutes.
Add the desired amount of dressing to the roasted veggies just before serving.
Ingredients & Nutrition
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 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.)
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.
More Brussels & Potato Recipes:
If you make this recipe, share your creation with me on Instagram. It makes my day to see you recreate my dishes.Print