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Roasted Chickpea & Veggie Bowl

Roasted Chickpea & Veggie Bowl

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Indulge in the vibrant flavors of the Roasted Chickpea & Veggie Bowl, a wholesome meal that seamlessly combines nutrition and taste. This dish features perfectly roasted chickpeas alongside a medley of fresh vegetables including tender broccoli, crispy Brussels sprouts, and sweet potatoes. Drizzled with a creamy Tahini Maple Dressing, it elevates the dish’s overall appeal, making it an ideal option for quick lunches, dinner gatherings, or meal prep. Whether enjoyed as a stand-alone meal or paired with grains like quinoa or brown rice, this bowl is both filling and satisfying. Plus, it’s customizable—swap in seasonal veggies or add your favorite toppings to make it uniquely yours!

Ingredients

Scale
  • 2 cups broccoli florets
  • 2 cups Brussels sprouts (halved)
  • 1 medium-large sweet potato (cut into 1-inch pieces)
  • 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)
  • 1/4 cup Dijon mustard
  • 1/2 cup tahini
  • 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons date syrup (or maple syrup)
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine broccoli, Brussels sprouts, sweet potato, and chickpeas. Drizzle with olive oil or lemon juice, season with garlic powder, salt, and pepper; toss well.
  4. Spread the mixture onto the prepared baking sheet and roast for 15 minutes. Toss halfway through cooking.
  5. Broil for an additional 2 minutes until slightly charred.
  6. For the dressing: whisk together Dijon mustard, tahini, water, apple cider vinegar, date syrup, and lemon juice until smooth.
  7. Serve roasted veggies drizzled with dressing.

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