Why Make This Recipe
This recipe for Roasted Veggie and Chickpea Bowls is perfect for anyone looking for a simple, nutritious meal. It’s packed with colorful veggies and protein-rich chickpeas, making it both filling and healthy. Plus, it’s easy to prepare, and you can customize it with your favorite ingredients. Whether you want a quick lunch or a comforting dinner, this dish satisfies your cravings.
How to Make Irresistibly Easy Roasted Veggie and Chickpea Bowls Delight
Ingredients
- 2 cups Broccoli (or substitute with cauliflower)
- 2 cups Brussels Sprouts (or substitute with green beans)
- 1 large Sweet Potato (or substitute with carrots or butternut squash)
- 1 can Chickpeas (or use canned white beans)
- 1/4 cup Tahini (or use sunflower seed butter)
- 1 tbsp Dijon Mustard (or whole grain mustard)
- 2 tbsp Maple Syrup (or honey for non-vegan)
- 2 tbsp Apple Cider Vinegar (or substitute with lemon juice)
- 1 tbsp Lemon Juice (or use lime juice)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 2-4 tbsp Water (to adjust consistency)
- 2 tbsp Olive Oil (or use lemon juice for moisture)
Directions
- Preheat your oven to 400°F (200°C).
- Wash and chop the broccoli and Brussels sprouts into bite-sized pieces. Peel and dice the sweet potato into cubes.
- In a large bowl, combine the chopped veggies and chickpeas. Drizzle with olive oil. Toss everything until well-coated.
- Spread the veggie and chickpea mix on a baking sheet in a single layer. Roast for 25-30 minutes or until the veggies are tender and slightly golden.
- Meanwhile, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, garlic powder, and water. Add water as needed to reach your desired consistency.
- Once the veggies are done roasting, remove them from the oven. Drizzle the tahini dressing over the hot veggies and chickpeas. Toss to combine.
How to Serve Irresistibly Easy Roasted Veggie and Chickpea Bowls Delight
Serve these delicious bowls warm. You can enjoy them alone or over a bed of rice or quinoa for extra filling power. Feel free to add fresh herbs or avocado for a tasty twist!
How to Store Irresistibly Easy Roasted Veggie and Chickpea Bowls Delight
Store any leftovers in an airtight container in the fridge. They will last for up to 3 days. When you’re ready to eat, just reheat in the microwave or enjoy them cold.
Tips to Make Irresistibly Easy Roasted Veggie and Chickpea Bowls Delight
- Chop the veggies uniformly to ensure even cooking.
- Don’t skip the roasting step; it brings out the natural sweetness in the vegetables.
- Adjust the dressing ingredients to taste; add more lemon juice for brightness or maple syrup for sweetness.
Variation
You can switch up the veggies based on what you have at home. Try bell peppers, zucchini, or asparagus for different flavors. Also, feel free to substitute the tahini with other nut butters if desired.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but they may cook faster, so keep an eye on them in the oven.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as long as you use maple syrup and tahini.
What can I serve this dish with?
You can serve it over rice, quinoa, or even in a wrap for a complete meal.
Irresistibly Easy Roasted Veggie and Chickpea Bowls
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A simple and nutritious meal packed with colorful veggies and protein-rich chickpeas that satisfies both cravings and health needs.
Ingredients
- 2 cups Broccoli (or substitute with cauliflower)
- 2 cups Brussels Sprouts (or substitute with green beans)
- 1 large Sweet Potato (or substitute with carrots or butternut squash)
- 1 can Chickpeas (or use canned white beans)
- 1/4 cup Tahini (or use sunflower seed butter)
- 1 tbsp Dijon Mustard (or whole grain mustard)
- 2 tbsp Maple Syrup (or honey for non-vegan)
- 2 tbsp Apple Cider Vinegar (or substitute with lemon juice)
- 1 tbsp Lemon Juice (or use lime juice)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 2-4 tbsp Water (to adjust consistency)
- 2 tbsp Olive Oil (or use lemon juice for moisture)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the broccoli and Brussels sprouts into bite-sized pieces. Peel and dice the sweet potato into cubes.
- In a large bowl, combine the chopped veggies and chickpeas. Drizzle with olive oil. Toss everything until well-coated.
- Spread the veggie and chickpea mix on a baking sheet in a single layer. Roast for 25-30 minutes or until the veggies are tender and slightly golden.
- Meanwhile, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, garlic powder, and water. Add water as needed to reach your desired consistency.
- Once the veggies are done roasting, remove them from the oven. Drizzle the tahini dressing over the hot veggies and chickpeas. Toss to combine.
Notes
Chop the veggies uniformly for even cooking. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan