Looking for a hearty, plant-based meal that’s both wholesome and deeply satisfying? I like making this Roasted Vegetable Chickpea Bowl with Tahini Dressing when I want something nutritious, flavorful, and easy to prepare. This bowl brings together caramelized roasted vegetables, protein-packed chickpeas, and a lusciously creamy tahini dressing, all served over a comforting grain base or fresh greens. Whether I need a quick weeknight dinner or a make-ahead lunch, this bowl hits the spot every time.
Why You’ll Love This Recipe
I love this recipe because it’s flexible, filling, and packed with bold flavors. The roasting process intensifies the natural sweetness of the vegetables, while the chickpeas turn slightly crispy on the edges, adding a delicious texture contrast. The tahini dressing is smooth, tangy, and nutty—it brings everything together with restaurant-worthy flavor. Best of all, it’s ideal for meal prep, making my week easier and tastier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted vegetables and chickpeas:
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 can (15 oz / 425 g) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper, to taste
For the tahini dressing:
1/3 cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, finely minced or grated
2–4 tablespoons warm water (to thin)
Salt, to taste
Optional bowl base and toppings:
2 cups cooked quinoa, rice, or couscous
Fresh parsley or cilantro, chopped
Sesame seeds
Extra lemon wedges
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the vegetables and chickpeas by tossing the sweet potato, red bell pepper, zucchini, onion, and chickpeas in a bowl with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Roast the mixture in a single layer on the baking sheet for 25–30 minutes, tossing halfway through, until vegetables are golden and tender.
Make the tahini dressing by whisking together tahini, lemon juice, garlic, and salt. Add warm water gradually until it’s creamy but pourable.
Assemble the bowls by dividing the cooked grains (if using) between 4 bowls. Top with roasted veggies and chickpeas, drizzle with the tahini dressing, and garnish with fresh herbs, sesame seeds, or lemon wedges.
Serve warm or enjoy chilled for a refreshing next-day meal.
Servings and Timing
This recipe serves 4 and takes about 45 minutes from start to finish: Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Variations
I like how easy it is to switch things up based on what I have in the kitchen:
Change up the veggies: Carrots, cauliflower, or Brussels sprouts roast beautifully.
Swap the chickpeas: Try white beans or lentils for something different.
Make it spicy: Add chili flakes or a bit of harissa to the veggie mix.
Add creaminess: A scoop of hummus or sliced avocado makes it extra rich.
Skip the grains: Serve over spinach, arugula, or kale for a lighter version.
Storage/Reheating
I usually prep this bowl ahead of time—it holds up well:
Store roasted vegetables and chickpeas in an airtight container in the fridge for up to 4 days.
Keep the tahini dressing in a sealed jar in the fridge for up to a week. I give it a good shake or stir before using.
I prefer to store the grains and veggies separately to avoid sogginess.
To reheat, I warm the veggies in the microwave or a skillet, then assemble with fresh herbs and dressing right before serving.
FAQs
Can I use canned chickpeas for roasting?
Yes, I always do! I just make sure to rinse and dry them well so they roast nicely.
Do I need to include a grain base?
Not at all. I sometimes skip the grains and serve it over a bed of greens for a lighter meal.
Is the tahini dressing gluten-free?
Yes, tahini is naturally gluten-free. I just make sure to check the label if I’m serving someone with allergies.
Can I make the tahini dressing ahead?
Definitely. I usually make it a few days in advance—it keeps for up to a week in the fridge.
What can I use instead of tahini?
If tahini isn’t my thing, I go for a lemon vinaigrette or even a yogurt-based dressing for a creamy alternative.
Conclusion
This Roasted Vegetable Chickpea Bowl with Tahini Dressing is a go-to in my kitchen for good reason. It’s colorful, flavorful, and incredibly nourishing—all the things I want in a comforting bowl meal. Whether I’m feeding the family or prepping lunches for the week, this recipe delivers every time. Give it a try and enjoy how satisfying healthy food can truly be.
This Roasted Vegetable Chickpea Bowl with Tahini Dressing is a hearty, plant-based meal featuring caramelized vegetables, crispy chickpeas, and a creamy, tangy tahini sauce served over grains or greens.
Ingredients
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 can (15 oz / 425 g) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper, to taste
1/3 cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, finely minced or grated
2–4 tablespoons warm water (to thin)
Salt, to taste
Optional: 2 cups cooked quinoa, rice, or couscous
Optional: Fresh parsley or cilantro, chopped
Optional: Sesame seeds
Optional: Extra lemon wedges
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss sweet potato, bell pepper, zucchini, onion, and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread mixture on the baking sheet in a single layer and roast for 25–30 minutes, tossing halfway through, until golden and tender.
In a separate bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add warm water until dressing is creamy but pourable.
Divide cooked grains into 4 bowls (if using). Top with roasted vegetables and chickpeas.
Drizzle with tahini dressing and garnish with herbs, sesame seeds, or lemon wedges.
Serve warm or chilled as preferred.
Notes
Use any combination of roastable vegetables like carrots, cauliflower, or Brussels sprouts.
Substitute chickpeas with white beans or lentils if desired.
Add chili flakes or harissa for a spicy variation.
Top with hummus or avocado for extra creaminess.
Skip grains and serve over greens for a lighter option.
Store components separately and assemble just before eating for best texture.
