Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
I remember the first crisp October evening I made these bowls—the oven hummed like a warm memory, the house smelled of maple and roasting carrots, and a bowl felt like a cozy blanket. This Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing recipe has become a reader favorite because it’s simple, nourishing, and bursting with seasonal flavors that home bakers and cooks love to bring to their tables.
Introduction
If you’re craving a bowl that tastes like fall—roasted squash, caramelized edges, nutty chickpeas and a tangy-sweet dressing—this recipe is for you. It’s approachable for beginners and flexible enough to pair with a favorite loaf from your oven. For more plated inspiration that pairs well with these bowls, check out this roasted chickpea and veggie bowl guide which complements seasonal menus.
Ingredients
Makes 4 bowls
- Vegetables:
- 1 small butternut squash or sweet potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into sticks
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- Seasoning & roasting:
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Dressing:
- 1/3 cup tahini
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Salt to taste
- To finish:
- Cooked grain or greens (quinoa, farro, or baby kale)
- Toasted seeds or chopped nuts
- Fresh parsley or chives
- A drizzle of extra virgin olive oil (optional)
Step-by-step instructions
- Preheat and prep:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Season the veggies and chickpeas:
- In a large bowl, toss the squash, carrots, onion, bell pepper, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Roast:
- Spread everything in a single layer on the baking sheet. Roast for 25–30 minutes, tossing halfway, until vegetables are caramelized and chickpeas are golden and slightly crispy.
- Make the Maple Dijon Tahini Dressing:
- Whisk tahini, maple syrup, Dijon, and lemon juice in a bowl. Add warm water one tablespoon at a time until smooth and pourable. Season with salt and taste, balancing sweet, tangy, and salty.
- Assemble the bowls:
- Divide cooked grain or greens among four bowls. Top with roasted vegetables and chickpeas. Spoon dressing over each bowl, sprinkle with toasted seeds/nuts and herbs, and finish with a small drizzle of olive oil if you like.
- Serve:
- Enjoy warm, or let cool and pack for an easy, satisfying lunch.
Tip: For extra-crispy chickpeas, remove as much moisture as possible after rinsing by patting them dry with paper towels before tossing in oil and seasoning.
Tips for success
- Even roasting: Cut vegetables to uniform sizes to ensure even cooking and caramelization.
- Don’t overcrowd the pan: Give the vegetables room so they roast instead of steam.
- Taste the dressing: Tahini can vary in bitterness—adjust maple and lemon to get the flavor you love.
- Batch prep: Roast a double sheet and store portions for quick weeknight meals.
- Beginner-friendly hack: If you’re nervous about timing, roast the firmer veggies first (squash and carrots) for 10 minutes, then add peppers and onions.
You can also find a quick sheet-pan method that mirrors this approach in my step-by-step walkthrough here: sheet-pan roasted chickpea and veggie dinner.
Possible variations
- Gluten-free: Serve over quinoa, millet, or a bed of mixed greens to keep the bowl gluten-free.
- Protein boost: Add roasted tofu cubes or a soft-boiled egg for extra protein.
- Streusel topping: For a sweet-savory twist, try a crunchy oat streusel: mix 1/2 cup oats, 2 tbsp chopped walnuts, 1 tbsp maple syrup, 1 tbsp melted butter (or coconut oil), and a pinch of salt; bake at 350°F for 8–10 minutes and sprinkle on just before serving for texture contrast.
- Spice it up: Add a pinch of cayenne or a drizzle of harissa to the dressing for heat.
- Make it seasonal: Swap in roasted Brussels sprouts or beets when in season.
Storage recommendations
- Fridge: Store components separately for up to 4 days—roasted veggies and chickpeas in an airtight container, dressing in a small jar. Reheat veggies in a skillet or oven to retain crispness.
- Freezer: Roast and freeze portions (without dressing or fresh herbs) for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Meal prep tip: Assemble bowls the night before with dressing on the side to keep greens fresh. Add finishing toppings just before eating.
Conclusion
These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing make a comforting, colorful meal that’s perfect for cozy nights or quick weekday lunches. If you’d like another perspective on a similar bowl to adapt from, see this helpful Roasted Chickpea & Veggie Bowl Recipe – Cooking For Peanuts for more ideas and inspiration.
FAQs
- How long do roasted chickpeas stay crispy?
- Roasted chickpeas are crispiest right after baking. If stored in the fridge, they’ll soften; re-crisp them in a 375°F oven for 5–10 minutes or a skillet for a few minutes.
- Can I make the Maple Dijon Tahini Dressing ahead of time?
- Yes. The dressing keeps well for up to 5 days in the refrigerator. Shake or whisk before serving; it may thicken in the fridge and need a splash of warm water to loosen.
- What grains pair best with these bowls?
- Quinoa, farro, brown rice, and barley all work beautifully. For gluten-free bowls, choose quinoa, millet, or buckwheat.
- Is this recipe suitable for meal prep?
- Absolutely. Roast a batch of veggies and chickpeas and store them with separate dressing jars and fresh toppings for quick, healthy meals throughout the week.
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting and colorful meal made with roasted squash, caramelized chickpeas, and a tangy-sweet dressing, perfect for cozy nights or quick weekday lunches.
Ingredients
- 1 small butternut squash or sweet potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into sticks
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/3 cup tahini
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Cooked grain or greens (quinoa, farro, or baby kale)
- Toasted seeds or chopped nuts
- Fresh parsley or chives
- A drizzle of extra virgin olive oil (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the squash, carrots, onion, bell pepper, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread everything in a single layer on the baking sheet and roast for 25–30 minutes, tossing halfway through, until vegetables are caramelized and chickpeas are golden and slightly crispy.
- In a bowl, whisk tahini, maple syrup, Dijon, and lemon juice. Gradually add warm water until smooth and pourable. Season with salt.
- Divide cooked grain or greens among four bowls. Top with roasted vegetables and chickpeas, spooning dressing over each bowl, and sprinkle with toasted seeds/nuts and herbs.
- Enjoy warm or let cool for a satisfying lunch.
Notes
For extra-crispy chickpeas, remove moisture after rinsing before seasoning. Cut vegetables uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy