Roasted Chickpea & Veggie Bowl

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

4.98 from 93 votes

This healthy 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

Cook Time20

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 354kcal

Author: Nisha Melvani

Equipment

Oven or air-fryer

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 or balsamic vinegar
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 date syrup or 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

Cut veggies evenly: To ensure everything roasts at the same rate, keep your veggie pieces roughly the same size. Dense veggies like sweet potatoes should be diced smaller than tender ones like bell peppers.
Don’t overcrowd the pan: Spread the veggies and chickpeas in a single layer with space between them. Use two pans if needed—crowding leads to steaming, not roasting.
Add dressing just before serving: For maximum flavor and texture, drizzle the Maple Tahini Dressing right before eating so the chickpeas stay crisp and the veggies don’t get soggy.
Use a good-quality tahini for the best-tasting dressing.
Refrigerate any remaining dressing in an airtight container for up to 5 days.

Nutrition