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Roasted chickpeas, potatoes, and Brussels sprouts in a bowl with a drizzle of maple tahini dressing.
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4.99 from 74 votes

Roasted Chickpea & Veggie Bowl

This recipe for Roasted Chickpea & Veggie Bowl uses one sheet pan for easy cleanup. Affordable, easy and quick to make. Served with a generous drizzle of Tahini Maple Dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4
Calories: 313kcal

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

Calories: 313kcal | Carbohydrates: 34g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 200mg | Potassium: 727mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8674IU | Vitamin C: 84mg | Calcium: 130mg | Iron: 3mg