By Bring Roasted Veggie and Chickpea Bowl with Tahini Dressing to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Roasted Veggie and Chickpea Bowl with Tahini Dressing captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Roasted Veggie and Chickpea Bowl with Tahini Dressing becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Roasted Vegetables:
1 cup broccoli florets
1 cup diced sweet potatoes
1 cup sliced zucchini
1 cup cherry tomatoes (whole or halved)
1 red onion, sliced into wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and pepper to taste
For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
Pinch of salt
For the Tahini Dressing:
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup (or honey)
1 small garlic clove, minced
2–4 tablespoons water (to thin as needed)
Salt to taste
Optional Toppings:
Fresh parsley, chopped
Toasted sesame seeds
Red pepper flakes
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Vegetables:
Place broccoli, sweet potatoes, zucchini, tomatoes, and red onion on the baking sheet.
Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat.
Roast for 20–25 minutes, flipping halfway, until the vegetables are tender and slightly charred.
Prepare the Chickpeas:
While the vegetables are roasting, toss the chickpeas in olive oil, cumin, smoked paprika, and a pinch of salt.
Spread them on another baking sheet and roast for 15–20 minutes alongside the vegetables until crispy.
Make the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic. Add water a little at a time until the dressing reaches your desired consistency. Season with salt.
Assemble the Bowls:
Divide the roasted vegetables and chickpeas into bowls. Drizzle generously with tahini dressing.
Garnish with chopped parsley, sesame seeds, or red pepper flakes if desired.
Serve:
Enjoy warm or at room temperature. This dish pairs well with rice, quinoa, or a fresh green salad.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
