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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Vegan
Servings: 4
Calories: 313kcal
- 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.
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