Can I make Roasted Veggie Chickpea Bowls ahead of time?

Yes! Roast your veggies and chickpeas, cook your grains, and prepare the Maple Dijon Tahini Dressing up to 5 days in advance. Store each component separately in airtight containers in the fridge to keep everything fresh. Assemble right before serving for the best texture.

What grains work best for this recipe?

Quinoa and rice are both excellent, but you can also try bulgur, farro, or couscous for variety. Each grain brings a different texture and flavor to the bowl.

How do I make the chickpeas extra crispy?

Pat them dry with a paper towel before roasting, toss them in oil and seasoning, and spread them in a single layer on the baking sheet. Overcrowding causes steaming instead of crisping.

Is the Maple Dijon Tahini Dressing vegan?

Yes! All the ingredients are plant-based. If you want to make it oil-free, simply skip the olive oil used in roasting the vegetables and add extra lemon juice or water to the dressing for balance.

Can I freeze the roasted veggies or dressing?

Roasted vegetables can be frozen in airtight containers for up to 2 months. The dressing is best made fresh or stored in the fridge for up to 5 days—it may separate when frozen.

What proteins can I add to this bowl?

Beyond chickpeas, try grilled tofu, tempeh, lentils, or plant-based meat alternatives. If you eat animal protein, grilled chicken or shrimp are great additions.

Roasted Veggie Chickpea Bowls – Amazing 6-Step Healthy Recipe

Description

These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are colorful, healthy, and deeply satisfying. Packed with roasted vegetables, crispy chickpeas, and a creamy sweet-tangy dressing, they’re perfect for lunch, dinner, or meal prep.

Ingredients

1 zucchini, sliced
1 carrot, sliced
1 broccoli crown, cut into florets
1 red onion, quartered
1 can chickpeas (15 oz), drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup tahini
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons water (plus more as needed)
2 cups cooked quinoa or rice
Fresh parsley or cilantro, chopped

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Instructions

Preheat oven to 400°F (200°C) and prepare baking sheet.
Toss zucchini, carrot, broccoli, onion, and chickpeas with olive oil, smoked paprika, salt, and pepper.
Spread on baking sheet and roast for 20–25 minutes, stirring halfway.
While roasting, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth.
Divide quinoa or rice into bowls and top with roasted veggies and chickpeas.
Drizzle with dressing, garnish with parsley or cilantro, and serve.

Notes

Pat chickpeas dry for extra crunch.
Dressing lasts up to 5 days in the fridge.
Swap vegetables seasonally for variety.