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These roasted veggie bowls have become my weekly staple since last fall. The mix of caramelized veggies, hearty chickpeas, and that amazing maple-tahini sauce makes a meal I can't stop craving. It's turned into my favorite lunch prep that I'm always excited to eat!
My husband usually thinks veggies belong on the side, not as the main dish. But last week he actually asked for these bowls for dinner. That's when I realized this wasn't just any old recipe!
Essential Elements
- Oven-roasted vegetables: Brussels sprouts, sweet potato and broccoli work together for great texture contrast. Sweet potatoes bring natural sweetness that works with the savory components.
- Crunchy chickpeas: The key is getting them really dry before they go in the oven - that's how they get properly crunchy. They add protein and that satisfying snap.
- Mediterranean extras: Fresh tomatoes, olives, herbs and feta bring brightness that keeps everything from feeling too heavy or flat.
- Maple-Dijon tahini sauce: This is what makes everything pop! Smooth tahini, maple sweetness and tangy Dijon come together in a sauce you'll want to put on everything.
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My Cooking Method
Vegetable Cutting TipsTry to chop everything roughly the same size for even cooking. I've learned that keeping sweet potatoes a bit bigger (around 1-inch chunks) works best since they cook quicker than Brussels sprouts. Don't pack your baking sheet too full - grab a second one if needed so everything can brown nicely.
Roasting Done RightA 400°F oven works magic for getting those tasty brown edges without burning. Flipping everything halfway is super important - the parts touching the pan get the most beautiful color.
Sauce Know-HowAdd water slowly when mixing the tahini sauce. You can always put more in but can't take it out if it gets too runny. I use really warm water which helps everything mix smoothly without clumps.
Pretty PresentationI prefer arranging the components in sections rather than tossing it all together - it looks nicer and lets you try different combos with each forkful.
I started making this when I wanted more plant-based meals in my life. What shocked me was how filling it was - I didn't even think about meat, which says a lot from someone who used to think chicken belonged in every dinner!
Ways To Serve
These bowls stand on their own, but sometimes I'll add some cooked quinoa or brown rice to make them extra filling. For guests, I've done a "build-your-bowl" setup with all items laid out separately so everyone can customize. It's always a hit and works for different diets too.
Tweak It Your Way
Try cauliflower instead of broccoli when you can get it fresh. Toss in some roasted red peppers for extra sweetness. Use walnuts if pine nuts are too pricey. In hot weather, I'll add fresh cucumber for extra crunch. A soft-boiled egg on top works great for more protein.
Storage Solutions
The roasted stuff stays crunchy for about 3 days in the fridge, which makes this great for planning ahead. I keep the sauce in a small jar and the fresh items (tomatoes, herbs, etc.) separate until I'm ready to eat. This way everything tastes freshly made all week.
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Pro Pointers
- Put parchment on your baking sheet for quick cleanup and no sticking
- Double the sauce batch - you'll want to drizzle it on everything from greens to sandwiches
- When prepping meals ahead, cook veggies a bit less since they'll soften when you warm them up later
This meal has changed how I feel about cooking with veggies. There's something special about how roasting brings out all the flavors, and that maple-tahini sauce pulls everything together perfectly. Even when I'm super busy, I find myself making this because it hits that sweet spot of being good for you, tasty, and simple to throw together.
Recipe FAQs
- → Is this meal vegan?
- Yes, just skip the feta or swap it for a vegan option.
- → Can I prepare these ahead of time?
- Totally! Keep the dressing in a separate container and mix right before eating.
- → What can I use instead of tahini?
- You can try almond butter, cashew butter, or even Greek yogurt, though it changes the taste.
- → How long will the dressing stay fresh?
- The dressing lasts up to a week in the fridge if stored in an airtight jar.
- → Can I switch up the veggies?
- Of course! Feel free to roast carrots, zucchini, peppers, or cauliflower instead.
Roasted Veggie Bowls
Colorful roasted vegetables and chickpeas come together with tangy maple tahini in this hearty Mediterranean-inspired dish.
Ingredients
→ Chickpeas & Roasted Veg
→ Extras for Mediterranean Flavor
→ Creamy Maple Tahini Sauce
Steps
Crank up your oven to 400°F (200°C). Mix the broccoli, sweet potato, Brussels sprouts, chickpeas, and onion with olive oil, spices (garlic powder, cumin, oregano, paprika), plus a pinch of salt and pepper. Lay it all out on a baking tray, then roast for 25-30 minutes. Stir it up midway to make sure it turns crispy and golden all over.
In a small dish, combine the tahini, lemon juice, Dijon mustard, maple syrup, olive oil, garlic, and a bit of salt and pepper. Whisk it up! Add some warm water as you go to make it as thick or runny as you like.
Scoop up the roasted veggies and chickpeas into serving dishes. Pile on the toppings—parsley, cherry tomatoes, olives, feta, and nuts—to make it colorful and fresh.
Pour the Maple Dijon Tahini Sauce over each bowl and enjoy every bite!
Notes
- Fits into a Mediterranean-style eating plan
- Go vegan by skipping the feta cheese
- Perfect for preparing meals in advance
Required Tools
- Oven tray
- Bowl for mixing
- Hand whisk
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Nut warning (contains pine nuts)
- Includes sesame because of tahini
- May have dairy if feta's added
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 385
- Fats: 22 g
- Carbohydrates: 42 g
- Proteins: 12 g