Delicious Veggie Tahini Bowls

Category: Dinner Ideas That Actually Work

Fresh veggie-filled bowls with chickpeas, roasted goodness, and a creamy tahini sauce. Great for meal prep or lighter dinners.
Clare Recipes
Created By Lily Chen
Updated on Sun, 04 May 2025 12:22:58 GMT
Tahini Roasted Veggie Bowls Save
Tahini Roasted Veggie Bowls | lilicooks.com

These roasted veggie bowls have been in my weekly rotation since I stumbled on them last autumn. When the veggies get all caramelized, mixed with protein-loaded chickpeas and topped with that amazing maple-tahini sauce, it makes a meal I can't wait to eat. I've made this my go-to lunch prep and never get tired of it!

My husband usually thinks veggies should stay on the side of the plate, not be the main attraction. But last week he actually asked for these bowls for dinner. That's when I knew I had a winner on my hands!

Essential Elements

  • Roasted veggies: Mixing broccoli, Brussels sprouts and sweet potato gives you all kinds of textures in every bite. The sweet potatoes bring a natural sweetness that works well with the savory stuff.
  • Crunchy chickpeas: Make sure you dry them thoroughly before putting them in the oven - that's how you get them really crispy. They add the protein you need and a satisfying crunch.
  • Mediterranean extras: Fresh tomatoes, olives, feta and herbs brighten everything up so the bowl doesn't feel too heavy or boring.
  • Maple-Dijon tahini dressing: This is what ties it all together! Smooth tahini, sweet maple syrup and tangy Dijon make a sauce you'll want to put on everything.
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Save
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing | lilicooks.com

My Cooking Method

Veggie Cutting Tips

Try to chop everything about the same size for even cooking. I've learned to cut sweet potatoes a bit bigger (around 1-inch chunks) since they cook quicker than Brussels sprouts. Don't jam your baking sheet full of veggies or they'll steam instead of roast. Use two sheets if needed.

Roasting Done Right

A hot oven at 400°F works best for getting those tasty brown edges without burning. Don't forget to flip everything halfway through cooking. The spots touching the pan get the nicest color.

Dressing Know-How

When mixing your tahini dressing, start with just a little water. You can always add more but can't take it away once it's too runny. I find that using hot water helps the tahini mix better without getting lumpy.

Pretty Plating

I prefer arranging each component in its own section of the bowl instead of mixing it all together. It looks nicer and lets you create different flavor combos with each forkful.

I started making this when I wanted to eat more plant-based meals. What shocked me was how filling it was. I didn't even think about meat, which is quite something for someone who used to put chicken in practically everything!

Ways To Serve

These bowls are great on their own, but sometimes I'll throw in some cooked quinoa or brown rice to make them extra hearty. When friends come over, I've laid out all the ingredients buffet-style so everyone can build their own bowl. It's a crowd-pleaser and works for people with different food preferences.

Customization Ideas

Try swapping in cauliflower when broccoli looks sad at the store. Toss in some roasted red peppers for extra sweetness. Use walnuts instead of pine nuts to save some cash. During summer, I sometimes add fresh cucumber for more crunch. And if you want more protein, a soft-boiled egg on top is fantastic.

Storing Tips

Your roasted veggies and chickpeas will stay crunchy for about 3 days in the fridge, making this great for meal planning. I keep the dressing in a small container and the fresh stuff (tomatoes, herbs, etc.) separate until I'm ready to eat. This way everything stays fresh all week long.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe Save
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe | lilicooks.com

Pro Pointers

  • Use parchment paper on your baking sheets to avoid stuck-on veggies and make cleanup easier
  • Double the dressing recipe because you'll want to use it on everything from greens to sandwiches
  • When prepping meals ahead, cook the veggies a little less since they'll soften when you heat 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 dressing pulls everything together perfectly. Even when I'm super busy, I still turn to this recipe because it's that rare combo of healthy, tasty, and easy to make.

Recipe FAQs

→ Is it possible to make it vegan?
Sure, just leave out the feta or swap it for plant-based feta cheese.
→ Can I prep these ahead of time?
Definitely! Just store the sauce separately and pour it on before you eat.
→ What’s a good replacement for tahini?
You could try almond butter, cashew butter, or even Greek yogurt, but the flavor will be different.
→ How long does the sauce last?
Keep the tahini sauce in the fridge in a sealed container, and it’ll be good for about a week.
→ Can I swap out the vegetables?
Of course! Try zucchini, carrots, bell peppers, or cauliflower—whatever you like.

Roasted Veggie Bowls

A colorful mix of roasted veggies and chickpeas, paired with Mediterranean toppings and a smooth tahini maple dressing.

Preparation Time
15 min
Cooking Time
30 min
Overall Time
45 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: Mediterranean

Output: 4 Serves (4 bowls)

Dietary Options: Vegetarian, Gluten-Free

Ingredients

→ Veggie Roast & Chickpeas

01 2 cups halved Brussels sprouts
02 2 cups chopped broccoli
03 1 medium sweet potato, diced into 1-inch chunks (about 2 cups)
04 1 can (15 oz) chickpeas, rinsed, dried, and drained
05 ½ sliced onion
06 2 tablespoons of olive oil
07 ½ teaspoon smoked paprika
08 1 teaspoon of oregano (dried)
09 1 teaspoon garlic powder
10 ½ teaspoon cumin
11 Salt and a dash of black pepper, as you like

→ Add-In Toppings

12 ¼ cup Kalamata olives, sliced up
13 ½ cup halved cherry tomatoes
14 ¼ cup crumbled feta (optional for some!)
15 ¼ cup chopped fresh parsley
16 ¼ cup toasted sunflower seeds or pine nuts

→ Maple Tahini Dijon Dressing

17 1 tablespoon Dijon mustard
18 1 tablespoon lemon juice
19 2-3 tablespoons warm water (adjust for thinner consistency)
20 ¼ cup tahini sauce
21 1 minced garlic clove
22 1 tablespoon maple syrup
23 1 tablespoon olive oil
24 Salt and black pepper, based on taste

Steps

Step 01

Heat oven to 400°F (200°C). Combine broccoli, Brussels sprouts, sweet potato, onion, and chickpeas in a mixing bowl. Toss together with olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Spread everything onto a baking sheet. Bake for about 25-30 minutes, giving it a good stir halfway, until the veggies are browned and crispy.

Step 02

In a small bowl, stir together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, and seasoning. Slowly add warm water while mixing until it’s as thick or thin as you’d like.

Step 03

Scoop the roasted veggies and chickpeas into serving bowls. Scatter on the cherry tomatoes, olives, feta, parsley, and sunflower seeds or pine nuts.

Step 04

Drizzle each bowl with the Maple Tahini Dijon Dressing to bring it all together, then dig in!

Tips

  1. Fits into a Mediterranean lifestyle
  2. Leave out the feta cheese to make vegan-friendly
  3. Perfect for prepping meals in advance

Required Tools

  • Sheet pan for roasting
  • Mixing bowls
  • Whisk or fork for mixing

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • May include nuts (pine nuts)
  • Sesame present (tahini)
  • Dairy possible if feta’s included

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 385
  • Fats: 22 g
  • Carbohydrates: 42 g
  • Proteins: 12 g