Roasted Vegetable & Chickpea Bowl with Tahini Dressing a nourishing bowl rich in plant-based protein, fiber, and bold flavors, making it a satisfying meal. The roasted veggies add natural sweetness, while the tahini dressing ties everything together with a nutty, tangy taste. Perfect for a healthy lunch or dinner
Why I Love This Recipe
I love how simple yet flavorful this bowl is. The roasted vegetables bring out natural sweetness, while the chickpeas add a delightful crunch. The creamy tahini dressing ties everything together with a nutty and tangy taste. Plus, it’s easy to customize with different grains or veggies, making it a go-to meal for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chickpeas, drained and rinsed
1 zucchini, sliced
2 tablespoons olive oil
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1/2 teaspoon smoked paprika
1 small red onion, sliced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup cooked quinoa or brown rice
Tahini Dressing:
3 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
2-3 tablespoons water (to thin)
1 clove garlic, minced
Salt to taste
Directions
Preheat the oven to 400°F (200°C).
In a bowl, toss the chickpeas, zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, cumin, smoked paprika, salt, and pepper.
Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until the desired consistency is reached.
To serve, divide the cooked quinoa or brown rice into bowls, top with the roasted vegetables and chickpeas, and drizzle with the tahini dressing.
Enjoy warm or at room temperature.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Variations
Swap the grains – Use farro, couscous, or cauliflower rice instead of quinoa or brown rice.
Change the veggies – Try sweet potatoes, carrots, or Brussels sprouts for a different twist.
Add greens – Toss in fresh spinach or kale for an extra boost of nutrients.
Spice it up – Add red pepper flakes or harissa for a bit of heat.
Protein boost – Include tofu or tempeh for additional plant-based protein.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Store the dressing separately to maintain freshness.
Reheating: Warm the roasted vegetables and grains in the microwave or a skillet over medium heat. Add the tahini dressing after reheating to keep the texture perfect.
FAQs
How can I make this bowl gluten-free?
This recipe is naturally gluten-free as long as the grains used, like quinoa or rice, are certified gluten-free.
Can I make the tahini dressing ahead of time?
Yes, the dressing can be made up to 5 days in advance and stored in the fridge. If it thickens, just stir in a little water before using.
Can I roast the chickpeas separately for extra crunch?
Absolutely! For crispier chickpeas, roast them separately on a different baking sheet at 400°F (200°C) for about 25-30 minutes, shaking halfway through.
Is this dish good for meal prep?
Yes, it’s a great meal prep option. Just store everything separately and assemble when ready to eat.
Can I use canned chickpeas?
Yes, just make sure to drain, rinse, and pat them dry before roasting to get the best texture.
Conclusion
This Roasted Vegetable & Chickpea Bowl with Tahini Dressing is a wholesome, flavorful meal that’s easy to make and packed with nutrients. It’s perfect for busy days, meal prep, or a quick and satisfying dinner. With so many ways to customize it, I always find a new favorite combination.