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Roasted Chickpea & Veggie Bowl

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A vibrant, hearty, and healthy bowl filled with roasted veggies and crispy chickpeas, topped with a creamy tahini dressing.

Ingredients

Scale
  • 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
  • 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 425°F (220°C).
  2. Wash and chop the broccoli into bite-sized florets, slice the Brussels sprouts in half, and cube the sweet potato.
  3. Combine the broccoli, Brussels sprouts, and sweet potato in a bowl with olive oil, garlic powder, salt, and pepper. Toss well.
  4. Spread the veggies on a baking sheet lined with parchment paper. Toss chickpeas with olive oil, salt, and pepper and place them on the same sheet.
  5. Roast for 25-30 minutes until veggies are tender and golden brown, shaking halfway through.
  6. Whisk together tahini, Dijon mustard, apple cider vinegar, date syrup, lemon juice, and water until smooth. Adjust thickness with more water if necessary.
  7. Assemble the bowls with a base of quinoa or rice, topped with roasted vegetables and chickpeas, and drizzled with tahini dressing.

Notes

Feel free to add toppings like nuts, seeds, or fresh herbs for extra crunch and flavor.

Nutrition

Keywords: chickpea, veggie bowl, healthy, vegan, roasted vegetables

Find it online: https://flavorsbyclara.com/roasted-chickpea-veggie-bowl/