Save to Pinterest The first time I made these bowls, I was halfway through roasting when I realized I had forgotten to buy fresh greens. Instead of scrapping the whole dinner, I just kept going with what I had. My roommate walked in and said the whole apartment smelled like maple syrup mixed with something savory and deeply roasted. We ate standing up at the counter, barely speaking, just reaching for more.
Last winter during a particularly gray week, I started making these bowls every Sunday. Something about the rhythm of chopping vegetables and whisking that creamy tahini dressing felt like taking care of myself. My sister started texting me from three states away asking for the recipe because she could see the bowls on my Instagram and wanted that same comfort in her tiny apartment kitchen.
Ingredients
- 1 small head broccoli: Cut into generous florets because they shrink and sweeten beautifully when roasted
- 1 cup Brussels sprouts: Halved so they get those irresistible crispy edges
- 1 medium sweet potato: Peeled and cubed small so it roasts in the same time as the other vegetables
- 1 small red onion: Sliced into thick wedges that practically melt in the oven
- 1 can chickpeas: Drained and rinsed thoroughly, then dried with a towel so they actually crisp up
- 3 tbsp olive oil: Divided between the vegetables and chickpeas for even roasting
- 1½ tsp garlic powder: Split between both trays for that savory base note
- 1 tsp salt: Divided to season everything properly as it cooks
- ½ tsp black pepper: Freshly cracked if possible for a brighter flavor
- ¼ cup tahini: Well stirred before measuring, as the oil separates naturally
- 1½ tbsp Dijon mustard: Adds that sharp bite that cuts through the rich tahini
- 2 tbsp fresh lemon juice: Brightens everything and helps the dressing come together
- 1½ tbsp pure maple syrup: Just enough sweetness to round out the tang without making it dessert like
- 1 tbsp apple cider vinegar: Gives the dressing a little extra complexity
- 2–4 tbsp water: Add gradually until you reach your perfect consistency
- ¼ tsp salt: For the dressing, adjust to your taste preferences
- Pinch of black pepper: Wakes up all the flavors in the dressing
Instructions
- Get your oven ready:
- Preheat to 400°F and line two baking sheets with parchment paper so cleanup is effortless
- Prep the vegetables:
- Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first tray, then drizzle with 2 tbsp olive oil and season with half your garlic powder, salt, and pepper
- Season the chickpeas:
- On the second baking sheet, toss the chickpeas with remaining olive oil and spices until evenly coated
- Roast everything:
- Cook vegetables for 20 to 25 minutes and chickpeas for 15 to 20 minutes, flipping or shaking halfway through
- Whisk the dressing:
- Combine tahini, Dijon, lemon juice, maple syrup, and vinegar, then gradually whisk in water until smooth and pourable
- Assemble your bowls:
- Divide the roasted vegetables and crispy chickpeas among bowls and drizzle generously with that creamy dressing
Save to Pinterest These bowls became my go to dinner during a month when money was tight and I needed something that felt abundant without breaking the grocery budget. Friends started requesting them for dinner parties and no one believes it is just roasted vegetables and a simple dressing. Food can be uncomplicated and still feel special.
Make It Your Own
Any sturdy vegetable works here so use whatever looks good at the market. Cauliflower, bell peppers, or carrots all roast beautifully alongside the chickpeas. The dressing is versatile enough to pair with almost anything you decide to roast.
Meal Prep Magic
Store each component separately in airtight containers and the vegetables keep their texture for days. Reheat in a 350°F oven for about 10 minutes rather than the microwave to maintain that roasted flavor. Dress the bowls right before eating so nothing gets soggy.
Serving Suggestions
Serve over a bed of fluffy quinoa or warm brown rice to make it more filling. Add fresh arugula or baby spinach underneath the hot vegetables for a nice temperature contrast. Top with avocado slices or a sprinkle of hemp seeds for extra protein.
- Cooked grains make this a complete meal
- Fresh greens add brightness and crunch
- Avocado or nuts provide satisfying healthy fats
Save to Pinterest Hope these bowls find their way into your regular rotation. They are the kind of dinner that makes you feel good about what you are eating without requiring any special techniques or hard to find ingredients.
Answers to Recipe Questions
- → What vegetables work best in these bowls?
Sweet potato, broccoli, Brussels sprouts, and red onion roast beautifully together. You can also substitute cauliflower, carrots, butternut squash, or bell peppers based on what's in season.
- → How do I get the chickpeas really crispy?
Pat chickpeas thoroughly dry before seasoning, roast at 400°F, and shake the pan midway through. Avoid overcrowding so they crisp rather than steam. For extra crunch, roast 5 minutes longer.
- → Can I make these bowls ahead?
Absolutely. Store roasted vegetables, chickpeas, and dressing in separate airtight 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 crispness.
- → What can I add to make it more filling?
Serve over cooked quinoa, brown rice, farro, or couscous. You can also add fresh greens like arugula, baby spinach, or massaged kale for extra volume and nutrients.
- → Is the dressing make-ahead friendly?
Yes—the dressing keeps well in the fridge for up to a week. It naturally thickens when chilled, so whisk in a tablespoon of warm water or lemon juice to reach desired consistency before serving.
- → Can I customize the flavors?
Add smoked paprika, cumin, or cayenne to chickpeas before roasting for a smoky kick. Swap maple syrup for honey or agave, or add fresh herbs like parsley or cilantro when serving.