How long do these bowls keep in the fridge?

They’re best within 3–4 days . The veggies will soften slightly over time, but the flavor stays great. (And the dressing? Still a star.)

Can I swap quinoa or rice for something else?

Yes! Try farro, couscous, cauliflower rice, or even mixed greens for a lighter bowl. These Roasted Veggie Chickpea Bowls are very “choose your own adventure.”

I don’t like cilantro—what can I use instead?

Parsley is perfect. Chives or green onions also work, or skip herbs entirely and add toasted sesame seeds for a nutty finish.

What if I don’t have tahini?

You can try a creamy substitute like unsweetened sunflower seed butter or cashew butter. The flavor will change a bit, but you’ll still get a delicious, creamy dressing.

9 Roasted Veggie Chickpea Bowls for Epic Cozy Dinners

Description

These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a colorful, hearty, and flavor-packed meal that’s perfect for busy weeknights or meal prep. Filled with roasted vegetables, crispy chickpeas, and fluffy quinoa, then drizzled with a creamy, tangy-sweet tahini dressing—this bowl is the ultimate plant-powered comfort food!

Ingredients

Scale

For the roasted veggies and chickpeas:

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

For the Maple Dijon Tahini Dressing:

1/4 cup tahini
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons water (plus more as needed)
Salt and pepper, to taste

For serving:

2 cups cooked quinoa or rice
Fresh parsley or cilantro, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare veggies and chickpeas: In a large bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast: Spread everything in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway, until veggies are tender and lightly browned.
Make the dressing: In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until creamy. Adjust water for desired consistency and season with salt and pepper.
Assemble the bowls: Divide quinoa or rice among bowls. Top with roasted veggies and chickpeas. Drizzle with the Maple Dijon Tahini Dressing.
Garnish and serve: Sprinkle with chopped parsley or cilantro. Serve warm or at room temperature and enjoy!

Notes

Want crispier chickpeas? Pat them dry before roasting.

Substitute sweet potatoes or Brussels sprouts for seasonal flair.

Keep leftovers refrigerated up to 4 days. Store dressing separately for best texture.

Add avocado or toasted nuts for extra creaminess and crunch.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Lunch, Meal Prep
Method: Roasting
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 Serving
Calories: 385 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 12 g
Cholesterol: 0 mg