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Roasted Chickpea & Veggie Bowl with Tahini Drizzle

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A colorful and filling roasted chickpea and veggie bowl topped with a creamy lemon-tahini drizzle.

Ingredients

Scale
  • 1 can (15 oz/425 g) chickpeas, drained, rinsed, and well dried
  • 1 medium sweet potato, cut into 1/2-inch cubes
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 cups broccoli florets (or cauliflower)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch cayenne or red pepper flakes (optional)
  • 2 cups cooked quinoa or brown rice (for serving)
  • 1/4 cup chopped fresh parsley or cilantro
  • Lemon wedges, for serving
  • 1/4 cup tahini (for tahini drizzle)
  • 2 tablespoons fresh lemon juice (for tahini drizzle)
  • 1 small garlic clove, grated (or 1/4 teaspoon garlic powder for tahini drizzle)
  • 1 teaspoon maple syrup or honey (optional, for tahini drizzle)
  • 2–4 tablespoons warm water (to thin, for tahini drizzle)
  • Pinch salt (for tahini drizzle)

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy clean-up.
  2. Drain, rinse, and pat the chickpeas very dry with a towel. Chop the sweet potato, pepper, onion, and broccoli.
  3. On the pan, toss chickpeas and veggies with olive oil, cumin, smoked paprika, garlic powder, coriander (if using), salt, pepper, and cayenne.
  4. Spread everything in a single layer with space between pieces. Place the pan in the hot oven.
  5. While it roasts, make the tahini drizzle: whisk tahini, lemon juice, garlic, salt, and maple (if using). Whisk in warm water, a little at a time, until smooth and pourable. Warm your cooked grains, and prep any toppings.
  6. Roast for 30–35 minutes total at 425°F (220°C), stirring once halfway. Veggies should be tender with browned edges; chickpeas should be golden and crisp.
  7. Build bowls: add grains, top with roasted chickpeas and veggies, drizzle with tahini, and finish with herbs and a squeeze of lemon. Taste and add salt and pepper if needed. Serve warm.

Notes

For extra crisp, preheat the empty pan. Store components separately for best freshness.

Nutrition

Find it online: https://recipesunfolded.com/roasted-chickpea-veggie-bowl-tahini-drizzle/

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