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Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing

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A vibrant Mediterranean-inspired bowl filled with roasted vegetables, chickpeas, and topped with a creamy maple-dijon tahini dressing. Nutritious, hearty, and perfect for meal prep or weeknight dinners.

Ingredients

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 sweet potato (about 2 cups, cut into 1‑inch pieces)
  • ½ cup cherry tomatoes
  • 1 (15‑oz) can chickpeas, drained and rinsed
  • ½ onion, sliced
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup kalamata olives
  • ¼ cup pine nuts or sunflower seeds, toasted
  • ¼ cup feta cheese
  • ¼ cup tahini
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp water

Instructions

  1. Preheat the oven to 425°F.
  2. On a baking sheet, toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Spread evenly and roast for 20–25 minutes, tossing halfway, until the veggies are tender and chickpeas are golden.
  3. In a small bowl, whisk together tahini, Dijon, maple syrup, lemon juice, and water until smooth. Add more water if needed to reach drizzling consistency.
  4. Divide the roasted mixture among four bowls. Top with cherry tomatoes, parsley, olives, toasted seeds, and feta.
  5. Drizzle generously with the tahini dressing. Serve warm or at room temperature.

Notes

  • Swap in roasted cauliflower, carrots, or bell peppers for variety.
  • Omit feta or use plant-based cheese for a vegan version.
  • Add cooked grains like quinoa or farro for more substance.
  • Spice up the dressing with cayenne or chili flakes.
  • Store leftovers in the fridge for up to 4 days; reheat in oven or air fryer.

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