Roasted Veggie Chickpea Bowls

Why make this recipe

Roasted Veggie Chickpea Bowls are a delicious and healthy meal option. They are packed with nutrients from the vegetables and chickpeas, making them a great choice for a wholesome lunch or dinner. This recipe is also very adaptable, allowing you to use whatever vegetables you have on hand. Plus, the tahini dressing adds a wonderful flavor that ties everything together.

How to make Roasted Veggie Chickpea Bowls

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• 2 tablespoons tahini
• Water as needed for dressing
• Fresh herbs (optional, for garnish)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chickpeas and vegetables with olive oil, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until veggies are tender.
4. In a small bowl, whisk together maple syrup, dijon mustard, tahini, and enough water to achieve desired consistency.
5. Assemble bowls by spooning roasted veggies and chickpeas over a base of grains or greens, then drizzle with the dressing.
6. Garnish with fresh herbs if desired and serve.

How to serve Roasted Veggie Chickpea Bowls

Serve Roasted Veggie Chickpea Bowls warm or at room temperature. They are perfect on their own or paired with quinoa, brown rice, or a mix of leafy greens. Drizzle the tahini dressing on top for added flavor, and feel free to add any extra toppings like avocado or nuts.

How to store Roasted Veggie Chickpea Bowls

Store any leftovers in an airtight container in the fridge. They will keep well for 3-4 days. To reheat, simply warm them in the microwave or on the stove. You may want to add a little extra dressing to refresh the flavor.

Tips to make Roasted Veggie Chickpea Bowls

• Feel free to customize the veggies based on what you have. Sweet potatoes, broccoli, or cauliflower work great!
• Make sure to spread the chickpeas and veggies evenly on the baking sheet for even roasting.
• If you like a little spice, add some red pepper flakes or your favorite seasoning to the mix.

Variation

You can easily make this recipe vegan by ensuring that the tahini and all other ingredients are free from any animal products. For a grain-free option, serve the roasted veggies and chickpeas over a bed of lettuce or spiralized zucchini.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables work well too! Just adjust the roasting time as needed.

Is tahini necessary for the dressing?
While tahini adds creaminess and flavor, you can replace it with peanut butter or omit it altogether if you prefer.

Can I prepare this in advance?
Absolutely! You can roast the veggies and chickpeas ahead of time and store them in the fridge. Just assemble the bowls when you’re ready to eat.

Roasted Veggie Chickpea Bowls

A delicious and adaptable dish packed with nutrients from chickpeas and assorted vegetables, topped with a flavorful tahini dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Healthy, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

  

For the roasted vegetables

• 1 can chickpeas, drained and rinsed
• 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.) Feel free to customize with any vegetables on hand.
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing

• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• 2 tablespoons tahini Can be replaced with peanut butter or omitted.
• Water as needed for dressing Adjust to achieve desired consistency.

Garnish

• Fresh herbs (optional, for garnish)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chickpeas and vegetables with olive oil, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until veggies are tender.

Dressing

1. In a small bowl, whisk together maple syrup, dijon mustard, tahini, and enough water to achieve desired consistency.

Assembly

1. Assemble bowls by spooning roasted veggies and chickpeas over a base of grains or greens.
2. Drizzle with the dressing and garnish with fresh herbs if desired.
3. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or on the stove, adding extra dressing if needed. Customize the veggies based on availability.