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Roasted vegetable and chickpea bowl
Laura

Roasted Vegetable and Chickpea Bowl

A nourishing Mediterranean-inspired bowl featuring caramelized roasted vegetables and crispy chickpeas with creamy tahini dressing. Perfect for healthy meal prep and vegetarian dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 cups Brussels sprouts trimmed and halved
  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 1 can (15 oz) chickpeas drained, rinsed, and patted dry
  • 3 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • 1/2 cup tahini
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 3-4 tablespoons water as needed for consistency
  • fresh parsley or cilantro for garnish

Equipment

  • Large baking sheets
  • Mixing bowls
  • Whisk
  • parchment paper
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Toss vegetables (broccoli, Brussels sprouts, sweet potato) with 2 tablespoons olive oil, half the garlic powder, paprika, salt, and pepper on one baking sheet. Spread in single layer with space between pieces.
  3. Prepare chickpeas by tossing dried chickpeas with remaining olive oil and seasonings on second baking sheet.
  4. Roast vegetables for 20-25 minutes, turning halfway through, until tender with browned edges.
  5. Roast chickpeas for 15-18 minutes until crispy and golden, shaking pan once during cooking.
  6. Make tahini dressing by whisking together tahini, lemon juice, maple syrup, and Dijon mustard. Add water gradually until pourable consistency is reached. Season with salt and pepper.
  7. Assemble bowls by dividing roasted vegetables and crispy chickpeas between serving bowls. Drizzle generously with tahini dressing and garnish with fresh herbs.

Notes

  • Pat chickpeas completely dry before roasting for maximum crispiness
  • Don't overcrowd baking sheets to ensure proper caramelization
  • Dressing can be made up to 1 week ahead and stored in refrigerator
  • For extra crispy chickpeas, roast at 425°F and remove skins if time allows
  • Vegetables can be swapped based on seasonal availability