Delicious Veggie Tahini Bowls

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.

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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.

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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.