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Roasted Veggie & Chickpea Bowls

Delicious Roasted Veggie & Chickpea Bowls for Ultimate Comfort

Enjoy these Roasted Veggie & Chickpea Bowls, a colorful, nutritious, and satisfying vegan meal perfectly suited for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Broccoli Florets Can substitute with cauliflower
  • 2 cups Brussels Sprouts Can substitute with green beans or zucchini
  • 1 large Onion Red onion can be used for a sharper taste
  • 2 medium Sweet Potato Can substitute with butternut squash
For the Chickpeas
  • 1 can Chickpeas Canned beans serve as a quick time-saver
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a bolder flavor
  • 1 teaspoon Salt Adjust according to dietary needs
  • 1 teaspoon Pepper Adjust according to dietary needs
For the Maple Dijon Tahini Dressing
  • 1/3 cup Tahini Can substitute with sunflower seed butter
  • 2 tablespoons Dijon Mustard Yellow mustard can be used for a milder flavor
  • 2 tablespoons Lemon Juice Lime juice is a good substitute
  • 2 tablespoons Maple Syrup Agave nectar or honey can also be used
  • 1 tablespoon Apple Cider Vinegar Can replace with balsamic vinegar

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine broccoli florets, halved Brussels sprouts, sliced onion, and diced sweet potato. Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss well.
  3. Spread seasoned vegetables evenly on baking sheet and roast for 20-25 minutes, stirring halfway.
  4. Rinse and drain chickpeas thoroughly. When vegetables are halfway done, spread chickpeas on a separate baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15 minutes.
  5. In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually add water until desired consistency.
  6. Assemble the bowls with roasted veggies and chickpeas, drizzling with the dressing before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 100mgCalcium: 100mgIron: 4mg

Notes

Fantastic for meal prep; store in the fridge and dress before serving for freshness.

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