Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A cool breeze rattled the maple leaves outside, and I remembered the first time I pulled a tray of caramelized squash and chickpeas from the oven—aromatic steam, sticky-sweet dressing, and a bowl that felt like a warm sweater. These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a reader favorite because they’re cozy, simple, and full of fall flavor that home bakers adore.
Introduction
This recipe is perfect for anyone who loves seasonal treats that are easy to prepare and handsome on the table. If you want extra inspiration for tray-roasted goodness, check out this roasted chickpea and veggie bowl recipe that pairs beautifully with weeknight baking rhythms. The flavors—maple, mustard, toasted tahini—feel indulgent without being fussy, and the bowls come together with pantry-friendly ingredients.
Ingredients
For 4 bowls, gather:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 small butternut squash or 2 cups diced squash
- 1 red onion, cut into wedges
- 2 bell peppers, sliced
- 2 cups Brussels sprouts, halved
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper to taste
- 4 cups mixed greens or cooked grain (quinoa, farro, or rice)
Maple Dijon Tahini Dressing:
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Salt to taste
Optional toppings:
- Toasted pepitas or walnuts
- Sliced apple or pomegranate seeds
- Soft cheese or a plant-based alternative
Step-by-step instructions
- Preheat and prep: Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
- Toss veggies and chickpeas: In a large bowl, toss sweet potatoes, squash, onion, peppers, and Brussels sprouts with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. On a separate pan, toss chickpeas with 1 tbsp olive oil, a pinch of salt, and a little paprika for color.
- Roast: Spread veggies in a single layer on the pans. Roast for 25–30 minutes, turning once, until golden and tender. Chickpeas may take 20–25 minutes to crisp; roast them alongside the vegetables.
- Make the dressing: Whisk tahini, maple syrup, Dijon, and lemon juice in a bowl. Add warm water 1 tbsp at a time until you reach a creamy, pourable consistency. Season with salt.
- Assemble bowls: Divide greens or grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with the Maple Dijon Tahini Dressing and finish with toasted pepitas or nuts.
For a slightly different sheet-pan method that’s great for busy bakers, try this roasted chickpea veggie sheet-pan dinner which uses similar roasting times and flavor pairings.
Tips for success
- Even roasting: Cut vegetables into similar sizes so they cook evenly; dense veg like sweet potato and squash should be slightly smaller than softer vegetables.
- Crisp chickpeas: Pat chickpeas dry before roasting and spread them in a single layer to encourage crisping.
- Dressing consistency: Tahini can seize and thicken; thin with warm water and whisk vigorously. Taste and adjust sweetness or acidity to your preference.
- Make-ahead: Roast vegetables and cook grains ahead of time; reheat gently in a hot oven for 8–10 minutes to revive that roasted texture.
To help visualize plating and techniques, this short roasted chickpea veggie bowl web story offers quick, shareable steps and serving ideas.
Possible variations
- Gluten-free: Serve the bowls over quinoa or a bed of mixed greens to keep the meal naturally gluten-free.
- Add a streusel topping: For a playful, crunchy contrast, sprinkle a savory streusel made from crushed crackers, herbs, and a little Parmesan over the hot veggies (try a gluten-free cracker if needed).
- Protein swaps: Swap chickpeas for roasted tofu cubes or roasted chicken for a non-vegetarian option.
- Seasonal swaps: Use roasted beets and carrots in winter, or add slices of roasted apple in fall for a sweeter bowl.
Storage recommendations
- Refrigerate leftovers in an airtight container for up to 3–4 days. Store dressing separately to keep veggies from becoming soggy.
- To reheat: Warm bowls in a 400°F oven for 8–12 minutes to re-crisp chickpeas and refresh roasted edges, then drizzle with fresh dressing.
- Freezing: Roasted veggies and chickpeas can be frozen for up to 1 month, but textures will change; thaw and re-crisp in the oven before serving.
FAQs
Q: How long do Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing last in the fridge?
A: Stored in an airtight container with the dressing separate, these bowls keep well for 3–4 days in the refrigerator. Reheat in the oven to re-crisp roasted pieces.
Q: Can I make Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing ahead of time?
A: Yes—roast the vegetables and chickpeas a day ahead, store separately from the dressing, and assemble just before serving for best texture.
Q: Is the Maple Dijon Tahini Dressing sweet or savory?
A: It’s a balanced blend of sweet maple, tangy Dijon, nutty tahini, and bright lemon—feel free to adjust maple or lemon to match your taste preference.
Q: What grains pair best with Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing?
A: Quinoa, farro, brown rice, or a hearty mix of baked oats and grains all work wonderfully, offering different textures to complement the roasted vegetables.
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and simple recipe for roasted vegetables and chickpeas served with a delicious Maple Dijon Tahini Dressing, perfect for fall.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 small butternut squash or 2 cups diced squash
- 1 red onion, cut into wedges
- 2 bell peppers, sliced
- 2 cups Brussels sprouts, halved
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper to taste
- 4 cups mixed greens or cooked grain (quinoa, farro, or rice)
- Maple Dijon Tahini Dressing:
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Salt to taste
- Optional toppings:
- Toasted pepitas or walnuts
- Sliced apple or pomegranate seeds
- Soft cheese or a plant-based alternative
Instructions
- Preheat oven to 425°F (220°C) and line two sheet pans with parchment.
- In a large bowl, toss sweet potatoes, squash, onion, peppers, and Brussels sprouts with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. On a separate pan, toss chickpeas with 1 tbsp olive oil, a pinch of salt, and a little paprika for color.
- Spread veggies in a single layer on the pans and roast for 25–30 minutes, turning once, until golden and tender. Roast chickpeas alongside for 20–25 minutes until crisp.
- Whisk tahini, maple syrup, Dijon, and lemon juice in a bowl. Add warm water 1 tbsp at a time until you reach a creamy consistency; season with salt.
- Divide greens or grains among bowls, top with roasted vegetables and chickpeas, drizzle with dressing, and finish with toasted pepitas or nuts.
Notes
Cut vegetables into similar sizes for even roasting. Pat chickpeas dry before roasting for better crispness. Store dressing separately from veggies to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian