Chickpea and Roasted Veggie Bowl with Maple Dijon Dressing

Introduction

A Chickpea & Roasted Veggie Bowl with Maple Dijon Dressing is a delightful blend of flavors, textures, and nutrients. This vegan-friendly dish is not only colorful and vibrant but also packed with plant-based protein, fiber, and essential vitamins. The roasted vegetables bring out a natural sweetness, while chickpeas add a hearty, satisfying element. The star of the dish is the creamy, tangy, and slightly sweet Maple Dijon Dressing that ties everything together. Perfect for a wholesome lunch or a light dinner, this recipe is both nutritious and easy to customize.

Whether you are looking for a healthy weeknight meal or a dish to impress your guests, this recipe will not disappoint!

Ingredients

For the Bowl:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large sweet potato, diced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/4 cup roasted sunflower seeds or pumpkin seeds (optional, for crunch)
  • 2 cups cooked quinoa, brown rice, or mixed greens (for serving)

For the Maple Dijon Dressing:

  • 3 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 1 tbsp lemon juice (optional, for extra tang)

Preparation

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

  • In a large mixing bowl, toss the diced sweet potatoes, red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with 2 tablespoons of olive oil. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Mix until the vegetables are evenly coated with the seasonings.

Step 3: Roast the Vegetables

  • Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.

Step 4: Prepare the Chickpeas

  • While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the drained chickpeas to the skillet and sprinkle with a pinch of salt, pepper, and a dash of smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy.

Step 5: Make the Maple Dijon Dressing

  • In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, pepper, and lemon juice (if using). Adjust seasoning to taste. The dressing should be creamy, tangy, and slightly sweet.

Step 6: Assemble the Bowls

  • In serving bowls, start by adding a base of cooked quinoa, brown rice, or mixed greens. Arrange the roasted vegetables and crispy chickpeas on top. Drizzle generously with the Maple Dijon Dressing. Garnish with chopped fresh parsley and roasted seeds if desired.

COOKING Notes

  • Roasting Tip: For extra crispiness, ensure the vegetables are spread out in a single layer on the baking sheet. Crowding the veggies can lead to steaming rather than roasting.
  • Chickpea Alternative: If you prefer a spicier kick, toss chickpeas with cayenne pepper or chili powder before roasting.
  • Dressing Consistency: If the dressing is too thick, thin it out with a small splash of water or more lemon juice.

Serving Suggestions

  • This dish can be served warm or at room temperature, making it perfect for meal prep.
  • Add a sprinkle of feta cheese or goat cheese for a creamy, savory twist (if not vegan).
  • Serve alongside warm pita bread or a side of hummus for a Mediterranean flair.
  • This bowl pairs well with a light soup or a crisp green salad on the side.

Tips

  • Batch Cooking: Roast extra vegetables and cook a larger batch of quinoa to save time during the week. This dish stores well and can be enjoyed as leftovers.
  • Dressing Storage: The Maple Dijon Dressing can be stored in an airtight container in the refrigerator for up to a week.
  • Protein Boost: Add a handful of roasted nuts, edamame, or a plant-based protein like tofu or tempeh for an extra protein boost.
  • Flavor Enhancement: For an extra burst of flavor, squeeze fresh lemon juice over the assembled bowls just before serving.

Prep Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 14g
  • Sodium: 520mg
  • Carbohydrates: 58g
  • Dietary Fiber: 14g
  • Sugar: 12g
  • Fat: 16g
  • Saturated Fat: 2g

Conclusion

This Chickpea & Roasted Veggie Bowl with Maple Dijon Dressing is not just a meal—it’s a flavorful experience packed with nutrients. Roasted vegetables bring out a caramelized sweetness, while chickpeas provide a crunchy texture. The Maple Dijon Dressing ties everything together with its sweet and tangy notes, elevating the dish. It’s a meal that is as visually stunning as it is delicious, making it a great choice for meal prep, lunch, or dinner. It’s versatile, simple to make, and can be easily customized to suit any dietary preference.

Give this recipe a try, and it’s bound to become a regular on your meal rotation!

Print
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Chickpea and Roasted Veggie Bowl with Maple Dijon Dressing


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the Bowl:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large sweet potato, diced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/4 cup roasted sunflower seeds or pumpkin seeds (optional, for crunch)
  • 2 cups cooked quinoa, brown rice, or mixed greens (for serving)

For the Maple Dijon Dressing:

  • 3 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 1 tbsp lemon juice (optional, for extra tang)

Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

  • In a large mixing bowl, toss the diced sweet potatoes, red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with 2 tablespoons of olive oil. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Mix until the vegetables are evenly coated with the seasonings.

Step 3: Roast the Vegetables

  • Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.

Step 4: Prepare the Chickpeas

  • While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the drained chickpeas to the skillet and sprinkle with a pinch of salt, pepper, and a dash of smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy.

Step 5: Make the Maple Dijon Dressing

  • In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, pepper, and lemon juice (if using). Adjust seasoning to taste. The dressing should be creamy, tangy, and slightly sweet.

Step 6: Assemble the Bowls

  • In serving bowls, start by adding a base of cooked quinoa, brown rice, or mixed greens. Arrange the roasted vegetables and crispy chickpeas on top. Drizzle generously with the Maple Dijon Dressing. Garnish with chopped fresh parsley and roasted seeds if desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 420
  • Sodium: 520mg
  • Protein: 14g

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