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Roasted Chickpea & Veggie Bowl

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This vibrant bowl is all about feel-good flavor—crispy chickpeas, caramelized veggies, and a creamy Dijon-tahini dressing that ties it all together. It’s hearty, plant-powered, and perfect for lunch meal prep or a cozy weeknight dinner.

Ingredients

Scale

For the Bowl:

2 cups broccoli florets

2 cups Brussels sprouts, halved

1 medium-large sweet potato, cubed (about 2 cups)

1 (15 oz) can chickpeas, drained and rinsed

Olive oil, lemon juice, or balsamic vinegar (for roasting)

Dash of garlic powder

Salt & pepper, to taste

For the Dressing:

¼ cup Dijon mustard

½ cup tahini

⅓ cup water

¼ cup apple cider vinegar

2 tbsp date syrup or maple syrup (to taste)

2 tbsp lemon juice

Salt & pepper, to taste

Instructions

Roast the Veggies: Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, and chickpeas with olive oil (or lemon/balsamic), garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 mins, flipping halfway.

Make the Dressing: Whisk together Dijon mustard, tahini, water, apple cider vinegar, maple/date syrup, lemon juice, salt, and pepper until smooth. Add more water for a thinner consistency if desired.

Assemble: Divide roasted veggies and chickpeas into bowls. Drizzle generously with dressing and serve warm or at room temperature.

Nutrition

Find it online: https://flavorscroll.com/roasted-chickpea-veggie-bowl/