These Maple Dijon Roasted Veggie Bowls are everything I want in a weeknight dinner – caramelized edges, hearty chickpeas, and a creamy, slightly sweet maple Dijon dressing that pulls it all together. It’s satisfying, flexible, and perfect for when you want something nourishing that still feels exciting.
Maple dijon roasted vegetable bowl of my dreams!
This is one of my favorite simple recipes for easy weeknight dinners, especially in the winter! I like to prep the veggies on Sunday so that I can simply toss everything together with minimal prep during the week. It’s one of my favorite ways to get lots of veggies in my diet AND that tahini dressing is SO GOOD!!
Why You’ll Love This Recipe
Hearty and filling thanks to roasted chickpeas and fiber-packed roasted veggies
Sweet + tangy dressing that makes vegetables feel craveable
Easy weeknight dinner with minimal prep
PERFECT for meal prep – leftovers hold up beautifully
Super customizable based on what you have on hand
Ingredients needed
The ingredients for this vegetable bowls recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Broccoli – Adds texture and gets beautifully crispy on the edges. You can swap for Brussels sprouts or green beans.
Cauliflower – Roasts up tender and slightly nutty. Sweet potatoes would also work well here!
Carrots – Add natural sweetness and color. Parsnips and bell peppers are a great seasonal swap.
Chickpeas – The protein boost that makes this roasted veggie bowl actually filling. White beans or lentils could work too.
Red onion – Turns sweet and slightly caramelized in the oven. Yellow onion works just fine!
Garlic powder – Simple flavor boost without extra prep. Fresh minced garlic can be used but may brown more quickly in he oven!
For the dressing – the tahini sauce is a delicious mix of tahini, lemon juice, maple syrup, dijon mustard and a few other ingredients 🙂
How to Make It
Just a reminder that you can find the FULL written veggie bowl recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Make the maple dijon dressing by whisking together all of the ingredients. Roast the veggies on a large sheet pan in a single layer with a drizzle of olive oil and some s+p and garlic powder. Sometimes I find it best to do this on a second baking sheet so the vegetables aren’t crowded.
Assemble the bowls by dividing up the roasted vegetables + crispy chickpeas and drizzling them with the yummy sauce!
Recipe Tips
Don’t overcrowd the pan – spread the veggies out in an even layer so they roast instead of steam. I love when my veggies get a little crispy around the edges and they need space to do this.
Toss halfway through roasting for even browning.
Want extra crispiness? Broil for 2–3 minutes at the end!
Turn it into a full grain bowl by serving over quinoa, farro, or brown rice.
Roasted Veggie Bowls with Lemon Tahini Sauce
Ingredients
For the roasted veggies:
1 large head of broccoli cut into small florets (about 2 cups)1 small head cauliflower cut into small florets (about 2 cups)2 large carrots peeled and sliced1 can 15 oz chickpeas drained and rinsed½ a red onion sliced1 tablespoon of olive oil½ teaspoon garlic powderFine sea salt and black pepper to taste
For the Maple Dijon Dressing:
⅓ cup tahini2 tablespoons dijon mustard2 tbs lemon juice2 tbs maple syrup¼ cup apple cider vinegarOptional for creaminess: 2 tbs of sour cream or greek yogurtSplash of water as neededSalt and pepper to taste
Instructions
For the roasted veggies:
For the Maple Dijon Dressing:
Notes
Nutrition
The post Roasted Veggie Bowls with Lemon Tahini Sauce appeared first on Food with Feeling.