This satisfying Roasted Vegetable and Chickpea Bowl is paired with fluffy rice and creamy tahini sauce. It's so healthy, easy, and customizable! (Vegan, gluten-free, oil-free.)

Overhead view of roasted vegetables and chickpeas with rice and tahini sauce

This dish is a big, cozy bowl of vegetables roasted to tender perfection. Then we take it to the next level by inviting chickpeas to the party!

You can serve it with your favorite grain such as rice, quinoa, farro, or couscous. Then finish with a drizzle of creamy tahini maple Dijon sauce. (Yum!)

It's an easy, healthy, comfort meal with simple assembly. Best of all, you can customize it with your own favorite veggies or whatever's in season. I'm wild for this bowl, and truly hope you enjoy it too!

Ingredients

For this recipe, you'll toss together on a sheet pan or baking sheet, then bake in the oven:

Red onion: Or substitute sweet onion or yellow onion if preferred.
Carrot
Cauliflower: This develops a golden, caramelized flavor when roasted. I really enjoy it in this dish.
Broccoli: You'll need about 2 cups of fresh broccoli florets.
Potatoes: I like the rich, buttery taste of Yukon gold potatoes best with this recipe, but feel free to use your own favorite. Russet potatoes, red potatoes, waxy potatoes, fingerling, or new potatoes will work.
Chickpeas (garbanzo beans): These add hearty texture and plant-based protein and fiber.
Italian seasoning: Or other herb of choice. This is a fun recipe to play around with based on your own favorite flavors!
Garlic powder
Salt: I use fine grain salt. Use as much or as little as you would like. You can also include black pepper to taste.
Tahini sauce: See below for the full recipe, but we'll whisk together a quick sauce with tahini, Dijon mustard, fresh lemon juice, maple syrup, and salt. It's so tasty on the veggies and rice.

Preparing diced roasted vegetables and chickpeas on a sheet pan before roasting

Customizing

Vegetables: Change it up with sweet potatoes, Brussels sprouts, mushrooms, zucchini, yellow summer squash, beets, bell peppers, asparagus, butternut squash, or other winter squash.

Herbs & spices: Instead of Italian seasoning, change up the flavor with ground dried basil, cumin, smoked paprika, rosemary, thyme, dried oregano, curry powder, or coriander. Or you can toss it with fresh herbs after roasting like parsley, cilantro, basil, dill, or fresh chives.

Adding oil: If you include oil in your diet, feel free to toss the veggies and chickpeas with a tablespoon of good quality extra-virgin olive oil before roasting. (For this oil-free method, we line the pan with parchment paper or Silpat for easy non-stick baking.)

Overhead view of chickpeas and vegetables tossed together on a sheet pan before roasting

Serving

Create a grain bowl! Spoon some cooked rice (either white, brown, or even a wild rice blend), quinoa, cauliflower rice, farro, couscous, or other grain in a bowl. Then top with the roast veggie mixture and drizzle with tahini sauce. (Or try this Miso Tahini Dressing instead if you don't care for the Dijon flavor.)

Garnish: You can also top your bowl with fresh herbs, dairy-free crumbled feta cheese, sunflower seeds, pumpkin seeds, or anything else that sounds good.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. (I suggest storing the veggies, rice, and tahini sauce in separate containers.) Then reheat in the microwave when ready to enjoy.

A spoon drizzle tahini sauce over roasted vegetables and chickpeas in a white bowl

For more inspiration, also browse all vegan chickpea recipes or potato recipes.

Roasted Vegetables and Chickpeas (Easy Bowl!)

This satisfying roasted veggie bowl is paired with fluffy rice and creamy tahini sauce. Customizable with your favorite veggies or whatever's in season!

4.75 from 8 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 3 medium bowls

Ingredients

1 red onion
1 large carrot
2 cups cauliflower florets
2 cups broccoli florets
1 medium gold potato
15 oz. can chickpeas
1 tsp. Italian seasoning
1 tsp. garlic powder
1/4 tsp. salt

For the Tahini Maple Dijon sauce:

2 Tbsp. tahini
1 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup
1 Tbsp. fresh lemon juice
1 Tbsp. water (more or less)
1/8 tsp. salt

For serving:

Cooked rice, quinoa, farro, couscous, etc.

Instructions

Oven: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper (or Silpat).
Prepare the vegetables: Chop the onion into bite-sized pieces. Slice the carrot. Chop the broccoli and cauliflower into small florets. Dice the potato. Place on the lined sheet pan.
Add chickpeas: Rinse and drain the chickpeas. Add to the veggie pan. Then sprinkle on the Italian seasoning, garlic powder, and 1/4 tsp. salt. Lightly toss to combine.
Roast: Place in the oven and roast for about 40-45 minutes or until desired tenderness, stirring halfway through.
Make the tahini sauce: Add all sauce ingredients to a small bowl. (Start with a half tablespoon of water, and add more until desired thickness is achieved.) Whisk for about 15 seconds until fully incorporated and creamy.
Assemble your bowl: When the veggies are done roasting, scoop your cooked grain of choice into a bowl. Then add the vegetable and chickpea mixture. Drizzle with tahini sauce.

Notes

Customizing: Swap in your own favorite veggies like mushrooms, sweet potato, Brussels sprouts, asparagus, butternut squash, zucchini, etc.

Adding oil: If you include oil in your diet, you can toss the veggies & chickpeas with 1 Tbsp. good quality extra-virgin olive oil before roasting.

Yield: Recipe makes about 5 heaping cups of the vegetable and chickpea mixture after roasting.

Estimated nutritional content: This is calculated with the tahini sauce, but without the grain for serving.

Recipe originally published September 2014. Updated August 2025. Adapted from Better Homes & Gardens.

Nutrition Per Serving (Estimate)

Nutrition Facts

Roasted Vegetables and Chickpeas (Easy Bowl!)

Amount per Serving

Calories

315

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

1048

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3821

Vitamin C

105

127

Calcium

152

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Roasted Vegetables and Chickpeas (Easy Bowl!)

Ingredients

Customizing

Serving

Storing