Roasted Chickpea & Veggie Bowl

This recipe for Roasted Chickpea & Veggie Bowl uses one sheet pan for easy cleanup. Affordable, easy, and quick to make. Served with a generous drizzle of Tahini Maple Dressing. For more information on how to build a balanced vegan salad, click here.

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Roasted Chickpea & Veggie Bowl

Roasted Chickpea & Veggie Bowl


Description

This recipe for Roasted Chickpea & Veggie Bowl uses one sheet pan for easy cleanup. Affordable, easy, and quick to make. Served with a generous drizzle of Tahini Maple Dressing.


Ingredients

Scale
  • 2 cups broccoli or broccolini florets
  • 2 cups halved Brussels sprouts
  • 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
  • 1 14-ounce can chickpeas, drained, and rinsed
  • Olive oil, for roasting (substitute lemon juice for oil-free)
  • Dash of garlic powder
  • Salt and freshly ground black pepper to taste

For the dressing:

  • ½ cup Dijon mustard
  • ½ cup tahini
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup (or to taste)
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200ºC).
  2. Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
  3. Season Veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
  4. Bake: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
  5. Dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.
  6. For Serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.

Notes

Refrigerate any remaining dressing in an airtight container for up to 5 days.

Find more of Nisha’s recipes on her website, Cooking for Peanuts.

PIN/SAVE/SHARE THIS RECIPE

Roasted Chickpea & Veggie Bowl

If you loved this Roasted Chickpea & Veggie Bowl, you might also like…

How to Build a Balanced Vegan Salad

Chickpea & Brussels Vegan Caesar Salad

Roasted Vegetable Pasta Salad

Vegan Potato Salad with Beans

Vegan Tortellini & Chickpea Kale Salad

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Enchiladas Verdes

Food Stories is a column in which Best of...

BIPOC Portraits: Healthy Simple Yum (An Interview with Anna Rios)

BIPOC Portraits is a series in which Best of...

Vegan Saffron & Butternut Squash Pasta with Fried Mint & Pine Nuts

All About the Veg! is a bi-weekly recipe column...

Click here to view all of our latest recipes and articles.