Roasted Vegetables and Chickpeas (Easy Bowl!)
This ultra-satisfying roasted veggie bowl is paired with fluffy rice and creamy tahini sauce. Customizable with your favorite veggies or whatever's in season!
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 (218°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)
Calories: 315 kcal | Carbohydrates: 50 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Potassium: 1048 mg | Fiber: 13 g | Sugar: 10 g | Vitamin A: 3821 IU | Vitamin C: 105 mg | Calcium: 152 mg | Iron: 4 mg
