Description
Roasted veggie and chickpea bowls bring Mediterranean flavors straight to your kitchen with minimal effort and maximum satisfaction. Toss colorful veggies and protein-packed chickpeas onto a sheet pan, season with herbs, and enjoy a delicious, nutritious meal that comes together in no time.
Ingredients
Scale
Vegetables:
- 2 cups Broccoli Florets
- 2 cups Brussels Sprouts
- 1 medium Sweet Potato
Protein and Beans:
- 1 can Chickpeas
Dressing and Seasonings:
- 3 tablespoons Olive Oil
- 3 tablespoons Tahini
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Maple Syrup
- 2 tablespoons Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Black Pepper
- to thin Tablespoons Water
Instructions
- Fire up your oven to precisely 400°F and line a baking sheet with parchment paper.
- Grab a large mixing bowl and combine 2 cups broccoli florets, 2 cups Brussels sprouts, 1 medium sweet potato (chopped into 1-inch cubes), and 1 can drained chickpeas.
- Drizzle 3 tablespoons olive oil over the vegetables and sprinkle 1 teaspoon garlic powder, salt, and pepper. Toss until every piece is evenly coated.
- Spread the vegetable mixture across the baking sheet in a single layer, ensuring no pieces overlap. Roast at 400°F for exactly 20 minutes.
- Halfway through roasting, remove the sheet and gently flip the vegetables to ensure even browning.
- While vegetables roast, prepare the dressing by whisking 3 tablespoons tahini, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 2 tablespoons lemon juice in a small bowl.
- Add 2-3 tablespoons water to thin the dressing to your preferred consistency. Season with salt and pepper.
- Once vegetables are golden and crispy, remove from oven and transfer to a serving dish.
- Drizzle the prepared dressing generously over the roasted vegetables, ensuring even coverage.
- Optional: Garnish with sesame seeds for extra crunch and visual appeal.
Notes
- Choose fresh, firm vegetables for the best roasting results and maximum caramelization.
- Ensure vegetables are cut into similar-sized pieces so they cook evenly and achieve consistent texture.
- For extra crispiness, pat chickpeas and vegetables completely dry before seasoning and roasting.
- Adjust the dressing’s consistency by adding more water if it’s too thick, creating a smooth and pourable sauce that coats the vegetables perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 251 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg