Name: Roasted Vegetable & Chickpea Bowl with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 small red onion, sliced; 1 medium zucchini, sliced; 2 tablespoon olive oil; 1 teaspoon ground cumin; Salt and pepper, to taste; ⅓ cup tahini; 2 tablespoon lemon juice; 2 tablespoon water; 1 garlic clove, minced

Hey y'all! If you're craving something colorful, crunchy, and seriously satisfying, this Roasted Vegetable & Chickpea Bowl with Tahini Dressing is your new weeknight hero. It's cozy enough for a chill night in, impressive for a casual dinner party, and perfect for meal prep—all with vibrant veggies, toasty chickpeas, and a silky lemon-tahini drizzle. Let's get cooking and build the best Roasted Vegetable & Chickpea Bowl with Tahini Dressing!

Why You'll Love This Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Balanced and satisfying: crunchy-roasty veggies, creamy dressing, and fluffy quinoa.
Fast and reliable: on the table in about 45 minutes with simple pantry staples.
Nutrient-dense: fiber, plant protein, and healthy fats keep you energized.
Meal-prep friendly: components store well and reheat beautifully.
Endlessly customizable: swap veggies, grains, and spice blends to fit your mood.

Prep & Total Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 bowls

Ingredients for Roasted Veggie & Chickpea Bowl + Tahini Dressing

For the roasted vegetables & chickpeas

1 medium sweet potato (about 14 oz/400 g), peeled and ½-inch cubes
1 red bell pepper (about 7 oz/200 g), 1-inch pieces
1 small red onion (about 5 oz/150 g), wedges
1 small head broccoli (about 10 oz/300 g), florets
1 can (15 oz/425 g) chickpeas, drained, rinsed, and thoroughly dried
2 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
¾ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the quinoa base

1 cup (170 g) dry quinoa, rinsed
1 ¾ cups (415 ml) water or low-sodium vegetable broth
Pinch of salt

For the tahini dressing

¼ cup (60 g) tahini
2 tablespoon fresh lemon juice
1 tablespoon maple syrup (or honey, if not vegan)
1 small garlic clove, finely grated
3–4 tablespoon warm water, to thin
¼ teaspoon fine sea salt, more to taste
Optional: 1 teaspoon toasted sesame oil for extra nuttiness

Toppings (optional but delicious)

2 tablespoon chopped fresh parsley or cilantro
1 tablespoon toasted sesame seeds
½ avocado, sliced
Lemon wedges

Directions: Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Step 1: Heat the oven and prep the veg

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment. Pat the rinsed chickpeas very dry with a clean towel—this helps them crisp up instead of steam.

Step 2: Roast veggies & chickpeas for the bowl

On the sheet pan, toss sweet potato, bell pepper, red onion, broccoli, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer. Roast for 25–30 minutes, tossing halfway at 15 minutes, until the sweet potatoes are tender and edges are lightly charred.

Step 3: Cook quinoa for your tahini bowl

While the veggies roast, combine rinsed quinoa, water (or broth), and a pinch of salt in a medium pot. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.

Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Step 4: Blend the creamy tahini dressing

In a bowl or small blender, whisk tahini, lemon juice, maple syrup, garlic, and salt until thick. Add warm water 1 tablespoon at a time until smooth and pourable (usually 3–4 tbsp). Stir in sesame oil if using. Taste and adjust salt or lemon.

Step 5: Assemble and serve

Divide quinoa among 4 bowls. Top with generous scoops of roasted vegetables and chickpeas. Drizzle with tahini dressing and finish with herbs, sesame seeds, avocado, and a squeeze of lemon. Dig in!

Notes for Your Tahini Chickpea Bowl

Dry your chickpeas well and don’t crowd the pan—space promotes crisp edges.
Cut veggies into similar sizes so they roast evenly; sturdy veg like sweet potatoes benefit from slightly smaller cubes.
For more roasting technique tips, this Serious Eats guide is gold: How to Roast Vegetables.

Variations

Spicy Harissa: Toss the veg with 1–2 teaspoon harissa paste and add a pinch of chili flakes; swirl 1 teaspoon harissa into the tahini dressing.
Curry Turmeric: Season with 1 teaspoon curry powder + ½ teaspoon turmeric; add roasted cauliflower and raisins, and garnish with coconut flakes.
Mediterranean: Add cherry tomatoes, olives, and crumbled feta; finish with fresh dill and a splash of red wine vinegar.

Required Equipment

Large rimmed sheet pan (or two smaller pans)
Parchment paper
Chef’s knife and cutting board
Medium saucepan with lid
Mixing bowls and whisk (or small blender)
Measuring cups and spoons

Storage Instructions

Roasted vegetables & chickpeas: Refrigerate in airtight containers up to 4 days.
Quinoa: Refrigerate up to 5 days; freeze up to 2 months.
Tahini dressing: Refrigerate up to 1 week; thin with a splash of warm water before serving.
Meal prep: Store components separately for best texture; assemble bowls right before eating.
Reheating: Warm veg/chickpeas at 350°F (175°C) for 8–10 minutes to re-crisp, or 60–90 seconds in the microwave (less crispy).

Serving & Pairings for Your Tahini Bowl

Leafy greens: Serve over baby spinach or arugula for extra freshness.
Breads: Add warm pita or crusty sourdough to mop up extra dressing.
Soup side: Pair with a light tomato or lentil soup for a cozy combo.
Extra zing: A quick cucumber salad with lemon and dill is perfect alongside.

Pro Tips for the Best Chickpea Tahini Bowl

Preheat your sheet pan in the oven for 5 minutes before adding the veg—instant sizzle and better browning.
Use warm water to thin tahini; cold water can cause it to seize before it smooths out.
Quinoa fluff factor: After cooking, rest covered for 5 minutes, then fluff; for technique details, see The Kitchn’s quinoa guide.

FAQ: Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Can I use a different grain? Absolutely—brown rice, farro, couscous, or cauliflower rice all work; just follow each grain’s package directions.

Is this bowl gluten-free and vegan? Yes, as written it’s naturally gluten-free and vegan (use maple syrup instead of honey). Always check labels on broth and tahini.

How can I boost protein even more? Add extra chickpeas, toss in edamame, or top with a fried egg if not vegan; learn more about legume nutrition here: Harvard T.H. Chan School of Public Health.

Once you try this Roasted Vegetable & Chickpea Bowl with Tahini Dressing, it’ll be on repeat—simple, bold, and endlessly customizable.

Roasted Vegetable & Chickpea Bowl with Tahini Dressing