Name: Roasted Veggie Bowls plus Lemon Tahini Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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 sliced); 1 can 15 oz chickpeas (drained and rinsed); ½ a red onion (sliced); 1 tablespoon of olive oil; ½ teaspoon garlic powder; Fine sea salt and black pepper to taste; ⅓ cup tahini; 2 tablespoons dijon mustard; 2 tbs lemon juice; 2 tbs maple syrup; ¼ cup apple cider vinegar; Optional for creaminess: 2 tbs of sour cream or greek yogurt; Splash of water as needed; Salt and pepper (to taste)

Maple dijon roasted vegetable bowl of my dreams!

This is one of my go-to simple recipes for straightforward busy-night 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 go-to ways to get lots of veggies in my diet AND that tahini dressing is WORTH THE POT!!

Why You’ll Love This method

Hearty and filling thanks to roasted chickpeas and fiber-packed roasted veggies
Sweet + tangy dressing that makes vegetables feel craveable
Unfussy after-work dinner with minimal prep
DEPENDABLE for meal prep – leftovers hold up beautifully
Especially 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 only 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 savory mix of tahini, lemon juice, maple syrup, dijon mustard and a few other ingredients:)

How to Make It

Only 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 dependable to do this on a second baking sheet so the vegetables aren’t crowded.

maple dijon roasted veggie bowls topped with dijon dressing

Assemble the bowls by dividing up the roasted vegetables + crispy chickpeas and drizzling them with the good sauce!

Recipe Tips

Don’t overcrowd the pan – spread the veggies out in an even layer so they roast instead of steam. A regular here 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 plus Lemon Tahini Sauce

These Maple Dijon Roasted Veggie Bowls features broccoli, cauliflower, carrots, chickpeas, and red onion roasted until golden and tender, then topped with a creamy maple Dijon tahini dressing. It’s a wholesome, protein-packed vegetarian dinner that’s straightforward enough for weeknights and dependable for meal prep!

4 servings

Prep 20 minutes

Cook 30 minutes

Total 50 minutes