There’s a special kind of comfort in a meal that’s both nourishing for the body and soothing for the soul. This Vegan Roasted Vegetable & Chickpea Bowl with Tahini Sauce is exactly that, a simple, vibrant dish that fills your kitchen with the most wonderful aroma and leaves you feeling truly satisfied. It’s one of those veggie filled meals that has become a weeknight staple in my home.
My sister Jennifer and I used to bake cookies; now we create vibrant, veggie loaded meals. This very bowl was born from one of our afternoons together, a simple, colorful dish that reminds me that the best memories are made with love.
A Few Reasons This Bowl is a Favorite
- Effortless & Quick: This roasted veggie bowl comes together in about 30 minutes, making it perfect for a busy weeknight.
- Nutrient-Packed: A wonderfully balanced, plant-based meal that’s rich in fiber, vitamins, and protein.
- Easily Customizable: Feel free to swap in any vegetables you have on hand; this is one of the most flexible all vegetable recipes.
- Amazing Flavor: The combination of smoky roasted veggies with the creamy, tangy tahini sauce is simply divine.
The Simple Tools That Help
I find having the right tools ready makes the whole process feel calmer and more enjoyable.
My Trusty Baking Sheet
A good, sturdy baking sheet gives your vegetables enough space to roast properly instead of steaming, which is the secret to getting those perfect crispy edges.
A Little Whisk for the Sauce
I find a small whisk is just perfect for bringing the tahini sauce together, making it wonderfully smooth and creamy without much effort.
Gathering Your Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 cups broccoli florets
- 2 large carrots, sliced into sticks
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (or agave)
- 2–3 tablespoons warm water (to thin)
- 1/2 teaspoon garlic powder
- Salt to taste
Let’s Bring It All Together
Step 1: Warm the Kitchen
First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Getting your oven nice and hot is key to a good roast, and the parchment paper makes cleanup a breeze, which is always a bonus!
Step 2: Toss with Spices and Love
In a large bowl, gently toss the chickpeas, broccoli, carrots, and red onion with the olive oil, smoked paprika, cumin, salt, and pepper. Make sure everything is evenly coated so every single bite is packed with flavor. Spread it all in a single layer on your prepared baking sheet.
Step 3: Roast Until Golden
Now, place the baking sheet in the oven and roast for 25–30 minutes. I like to toss everything about halfway through the cooking time to ensure the veggies are tender and the chickpeas get that lovely golden, crispy texture. This is how you create truly great roasted vegetable bowls healthy and delicious.
Step 4: Whisk Up the Creamy Sauce
While your veggies are roasting, it’s time to make the star of the show from our list of recipes with tahini. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and garlic powder. Add the warm water one tablespoon at a time until you reach a smooth, pourable consistency. Don’t forget to season with a little salt!
Step 5: Fill Your Bowls
Once the vegetables and chickpeas are perfectly roasted, divide them between your serving bowls. Drizzle that gorgeous tahini sauce generously over the top, don’t be shy! There’s nothing better than roasted veggies with tahini sauce.
Step 6: A Final Sprinkle of Green
Finish your beautiful roasted veggie bowl with a sprinkle of fresh, chopped parsley for a bit of brightness. It’s best served warm, fresh from the oven.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This is intended as a helpful guide, not a substitute for professional nutritional advice.
For a Lighter Touch
- Go Oil-Free: For an even lighter version, you can toss the vegetables in a splash of vegetable broth or aquafaba (the liquid from the can of chickpeas) instead of olive oil. They’ll still roast up beautifully.
- Swap the Sweetener: If you’re avoiding refined sugars, you can omit the maple syrup from the tahini sauce or use a teaspoon of date paste instead for a whole-food option.
- Add More Greens: Boost the nutrients by wilting a few large handfuls of spinach or kale on the baking sheet during the last 5 minutes of roasting.
A Few Ways I Love to Serve This
- Over a Bed of Grains: To make this a more substantial meal, serve the roasted vegetables and chickpeas over a scoop of fluffy quinoa, brown rice, or farro.
- With a Side of Avocado: A few slices of creamy avocado on the side add a wonderful texture and healthy fats that complement the dish perfectly.
- Tucked into a Pita: For a fun lunch, stuff the roasted veggies and chickpeas into a warm whole-wheat pita pocket and drizzle with the tahini sauce.
Secrets to Perfect Roasting Every Time
- Give Them Space: Be sure to use a large enough baking sheet so the vegetables can lie in a single layer. If they’re too crowded, they will steam instead of roast, and you’ll miss out on those delicious crispy bits.
- Dry Those Chickpeas: For the crispiest chickpeas, it’s important to pat them completely dry with a paper towel after rinsing them. Any excess moisture will prevent them from crisping up in the oven.
- Get the Sauce Just Right: The tahini sauce should be pourable, not a thick paste. Add the warm water slowly, whisking continuously, until you reach a consistency similar to heavy cream.
Keeping Leftovers Fresh
For the best results, store the roasted vegetable and chickpea mixture separately from the tahini sauce in airtight containers in the refrigerator for up to 4 days. You can reheat the veggies in a 350°F oven or an air fryer to help them regain some of their crispiness. The tahini sauce may thicken in the fridge; simply whisk in a splash of warm water before serving to loosen it up.
From My Kitchen to Yours
There is such simple, honest joy in a bowl of warm, roasted vegetables. I hope this recipe brings a little bit of that warmth into your kitchen. Whether you’re making it for yourself after a long day or sharing it with someone you love, I hope it helps you create your own wonderful memories, one delicious bite at a time.
A Few Questions You Might Have
Can I use different vegetables in this bowl?
Absolutely! This recipe is incredibly versatile. Feel free to use whatever you have on hand. Cauliflower, sweet potatoes, bell peppers, zucchini, and Brussels sprouts would all be fantastic additions or substitutions.
My tahini sauce seems a bit bitter, what can I do?
The bitterness can sometimes come from the brand of tahini. To balance it out, you can try adding a little more lemon juice for acidity or an extra touch of maple syrup for sweetness. A tiny pinch of salt can also help cut through any bitterness.
What’s the secret to getting extra-crispy chickpeas?
The secret to crispy chickpeas is twofold: make sure they are very, very dry before you toss them with oil and seasonings, and ensure your oven is fully preheated. Roasting at a high temperature is essential for getting that delightful crunch.
Print
Vegan Roasted Vegetable & Chickpea Bowl with Tahini Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nourishing, vibrant, and comforting plant-based bowl filled with roasted vegetables, crispy chickpeas, and a creamy tahini sauce.
Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 cups broccoli florets
- 2 large carrots, sliced into sticks
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (or agave)
- 2–3 tablespoons warm water (to thin)
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss chickpeas, broccoli, carrots, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and chickpeas are golden and crispy.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and garlic powder. Add warm water gradually until smooth and pourable. Season with salt.
- Divide roasted vegetables and chickpeas into serving bowls. Drizzle generously with tahini sauce.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter version, use vegetable broth or aquafaba instead of olive oil. Add extra greens like spinach or kale during the last 5 minutes of roasting. Store vegetables and tahini sauce separately in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan roasted vegetable bowl, chickpeas, tahini sauce, healthy dinner, plant-based