Roasted Veggie and Chickpea Bowls with Tahini Dressing

🥗 Roasted Veggie & Chickpea Bowls with Tahini Dressing

Ingredients

For the Roasted Veggies & Chickpeas

• 1 can (400 g) chickpeas, drained & rinsed

• 1 medium sweet potato, cubed

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 red onion, wedges

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp black pepper

• ¾ tsp salt

For the Tahini Dressing

• ¼ cup tahini

• Juice of 1 lemon

• 1 small garlic clove, grated

• 2–4 tbsp warm water (to thin)

• ½ tsp salt

• ¼ tsp ground cumin (optional)

For the Bowl Base & Toppings

• Cooked quinoa, brown rice, or couscous

• Fresh parsley or cilantro

• Cherry tomatoes, cucumber, or avocado

• Toasted sesame seeds or pine nuts (optional)

Instructions

1. Preheat oven to 200°C / 400°F.

2. Pat chickpeas dry. Add chickpeas and all vegetables to a large bowl.

3. Toss with olive oil, spices, salt, and pepper.

4. Spread evenly on a lined baking tray.

5. Roast for 30–35 minutes, flipping halfway, until golden and crispy.

6. Meanwhile, whisk all tahini dressing ingredients until smooth and creamy.

7. Assemble bowls: add grains, roasted veggies & chickpeas.

8. Drizzle generously with tahini dressing.

9. Finish with fresh herbs and toppings.

Serving Ideas

• Add grilled halloumi or feta

• Top with soft-boiled or poached egg

• Serve warm or cold (great for meal prep)

❓ Q & A

Q: Is this recipe vegan?
A: Yes, it’s 100% plant-based and dairy-free.

Q: Can I make this ahead of time?
A: Yes! Store roasted veggies and chickpeas separately for up to 4 days.

Q: How do I keep chickpeas crispy?
A: Dry them well and don’t overcrowd the pan.

Q: Can I air-fry instead of roast?
A: Yes. Air fry at 190°C / 375°F for 15–18 minutes, shaking halfway.

Q: What can I use instead of tahini?
A: Greek yogurt, hummus, or sunflower seed butter.

Q: Is this Mediterranean-diet friendly?
A: Absolutely! It’s packed with legumes, olive oil, veggies, and whole grains.