Roasted Veggie Chickpea Maple Tahini

The first time I made these bowls, my kitchen smelled like caramelized Brussels sprouts and maple syrup for days. My roommate walked in mid-roast and asked what bakery had opened in our apartment. That golden hour when everything comes out of the oven, slightly crisped at the edges and impossibly fragrant, is exactly why this recipe became my weeknight go-to.

Last winter, I served these bowls at a small dinner party where half the guests swore they hated Brussels sprouts. They went back for seconds. There something about how roasting transforms these vegetables, the bitterness mellowing into something almost candy-like, that wins people over before they realize what they eating. Now my friend requests this bowl every time she comes over.

Ingredients

• 1 small head broccoli, cut into florets: Cut into uniform bite-sized pieces so they roast evenly, tiny florets get crispy faster while larger ones stay tender
• 1 cup Brussels sprouts, halved: Slice any particularly large ones into quarters so everything finishes roasting at the same time
• 1 medium sweet potato, peeled and cubed: Aim for 1-inch cubes, smaller cubes might burn before the other vegetables are done
• 1 small red onion, sliced: Thick wedges hold their shape better than thin rings and develop lovely charred edges
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed: Pat them completely dry with a clean towel, any moisture keeps them from getting that satisfying crunch
• 3 tbsp olive oil, divided: Most goes on the vegetables, just enough to coat the chickpeas without making them greasy
• 1½ tsp garlic powder, divided: Distributes evenly and won burn like fresh garlic might at high roasting temperatures
• 1 tsp salt, divided: Enhances the natural sweetness of roasted vegetables, adjust slightly if using salted chickpeas
• ½ tsp black pepper, divided: Freshly cracked adds bright pops of heat throughout the bowl
• ¼ cup tahini: Stir the jar thoroughly before measuring, the oil separates and sits on top
• 1½ tbsp Dijon mustard: Adds a sharp kick that cuts through the creamy tahini and sweet maple
• 2 tbsp fresh lemon juice: Use freshly squeezed for the brightest flavor, bottled can taste dull
• 1½ tbsp pure maple syrup: Grade A gives just enough sweetness without overpowering the other flavors
• 1 tbsp apple cider vinegar: Provides a subtle fruity acidity that brightens the whole dressing
• 2–4 tbsp water (as needed to thin): Start with 2 tbsp and add more until the dressing reaches your preferred consistency
• ¼ tsp salt: Brings all the dressing flavors together
• Pinch of black pepper: A tiny amount goes a long way in the finished dressing

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line two baking sheets with parchment paper, this saves you from scrubbing roasted-on splatters later.

Prep the vegetables:

Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first baking sheet, drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper before tossing until every piece is coated.

Season the chickpeas:

Spread drained chickpeas on the second baking sheet and toss with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.

Roast everything:

Slide both trays into the oven, vegetables for 20 to 25 minutes and chickpeas for 15 to 20 minutes, flipping or shaking halfway through until vegetables are tender and golden and chickpeas are irresistibly crispy.

Whisk the dressing:

While things roast, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar until smooth, then gradually whisk in water until it pours easily.

Season to taste:

Add salt and pepper to the dressing, remembering it will mellow slightly when drizzled over the vegetables.

Assemble your bowls:

Divide roasted vegetables and chickpeas among bowls, drizzle generously with dressing, and serve while everything is still warm enough to soften the tahini.

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These bowls have become my Sunday ritual, something to look forward to after a chaotic weekend. There a quiet peace that comes from chopping vegetables and hearing the oven hum, knowing you building something nourishing for the days ahead. My partner now asks for this bowl whenever we need to reset and feel grounded again.

Make It Your Own

I started adding cooked quinoa or farro underneath the roasted vegetables when I need something more substantial. The grains soak up that maple tahini dressing beautifully, turning each bite into a perfect forkful. Sometimes I toss in a handful of baby arugula right before serving, letting the residual heat from the vegetables wilt the greens just enough.

The Crispy Chickpea Secret

After dozens of batches, I realized my chickpeas were never quite crunchy enough because I skipped the drying step. Now I spread them on a clean towel and pat them thoroughly before tossing with oil, sometimes even letting them sit for 10 minutes. The difference is remarkable, little golden nuggets that snap when you bite them instead of mushy disappointment. A pinch of smoked paprika or cayenne mixed with the spices adds a whole new dimension if you like things spicy.

Meal Prep Like A Pro

This recipe taught me that not everything belongs in the same container. I keep roasted vegetables and chickpeas in separate glass containers, dressing in a small jar, then warm the solids gently while the dressing comes to room temperature. Reheating in the oven for 10 minutes brings back that freshly roasted texture, better than the microwave ever could. On busy mornings, I pack everything layered, dressing on top, and shake it all together right before eating.

• Double the dressing and keep it in the fridge for salads and grain bowls all week
• Roast extra vegetables when the oven is already hot, they reheat beautifully for quick lunches
• Store chickpeas uncovered in the fridge to maintain their signature crunch

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Whether you meal-prepping for the week or just need a cozy dinner tonight, this bowl has your back. It proof that simple ingredients treated with care can become something truly extraordinary.

Frequently Asked Questions

→ Can I make these bowls gluten-free?

Yes, these bowls are naturally gluten-free when prepared as written. Just ensure any grains you add, such as quinoa or rice, are certified gluten-free if needed.

→ How long does the maple tahini dressing keep?

The dressing stores well in an airtight container in the refrigerator for up to one week. It may thicken over time—simply whisk in a splash of water to reach your desired consistency before serving.

→ What vegetables work best for roasting?

Broccoli, Brussels sprouts, sweet potatoes, and red onion roast beautifully together. Feel free to substitute with cauliflower, bell peppers, carrots, or butternut squash based on seasonality and preference.

→ How do I get the chickpeas extra crispy?

Pat chickpeas thoroughly dry before tossing with oil and seasonings. Roast at 400°F and shake the pan halfway through cooking. Avoid overcrowding the baking sheet to ensure even crisping.

→ Can I prepare these bowls for meal prep?

Absolutely. Store roasted vegetables, chickpeas, and dressing in separate containers in the refrigerator for up to 4 days. Reheat vegetables and chickpeas in the oven at 350°F for 10-15 minutes to restore crispiness.