Introduction
Roasted beet and chickpea bowls with a Maple Dijon Tahini drizzle are a perfect blend of earthy, sweet, and tangy flavors. This wholesome and vibrant dish is both satisfying and nutritious, making it an excellent option for a light yet filling lunch or dinner. The roasted beets offer a deep, rich flavor while the chickpeas add protein and texture. Paired with creamy goat cheese crumbles, peppery arugula, and topped with a delightful Maple Dijon Tahini dressing, this bowl is a harmony of flavors that will please any palate. It’s a well-balanced, nutrient-rich meal that’s not only easy to prepare but also full of flavor.
This recipe is also versatile — it can be made vegan by omitting the goat cheese or gluten-free by ensuring your tahini is certified gluten-free. Whether you’re serving it as a main course or a side dish, these bowls are a surefire way to add color, nutrition, and a gourmet touch to your table.
Ingredients:
For the Bowl:
- 2 medium-sized beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups fresh arugula
- 1/2 cup goat cheese crumbles (optional)
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1-2 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Beets
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Peel and dice the beets into small cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet.
- Roast the beets in the preheated oven for 35-40 minutes, flipping halfway through, until tender and slightly caramelized.
Step 2: Roast the Chickpeas
- While the beets are roasting, prepare the chickpeas. After rinsing and draining the chickpeas, pat them dry with a clean kitchen towel.
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the seasoned chickpeas on a separate baking sheet and roast them for 20-25 minutes, until they are crispy and golden. Stir halfway through cooking to ensure even crispness.
Step 3: Prepare the Maple Dijon Tahini Dressing
- In a small mixing bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper.
- Add water gradually, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable. Taste and adjust seasonings if needed.
Step 4: Assemble the Bowl
- Once the beets and chickpeas are roasted to perfection, it’s time to assemble your bowl. Start by placing a generous handful of fresh arugula at the bottom of each bowl.
- Top the arugula with roasted beets and chickpeas.
Step 5: Add Toppings and Dressing
- Crumble goat cheese over the top of the bowl for a creamy contrast to the earthy flavors.
- Drizzle the Maple Dijon Tahini dressing generously over the bowl.
- For an extra pop of flavor and color, garnish with additional arugula or microgreens.
Cooking Notes:
- Roasting Beets: To avoid staining your hands when peeling and cutting beets, wear kitchen gloves. You can also peel and cut them under running water to minimize staining.
- Chickpeas: Make sure to dry the chickpeas thoroughly before roasting to get them as crispy as possible. Damp chickpeas won’t crisp up as well.
- Dressing: If your tahini is too thick, add a bit more water or lemon juice to thin it out to your liking. Adjust sweetness by adding a touch more maple syrup, if desired.
- Goat Cheese: If you’re vegan or dairy-free, you can substitute the goat cheese with a dairy-free cheese or sprinkle nutritional yeast for a cheesy flavor.
Serving Suggestions:
- Serve this bowl warm or at room temperature, depending on your preference.
- For a heartier meal, add a scoop of cooked quinoa, farro, or brown rice to the bowl.
- Pair with a slice of whole-grain bread or pita for a complete meal.
- This dish is perfect for meal prepping — store all components separately and assemble just before serving to keep the ingredients fresh.
Tips:
- Batch Roasting: If you’re meal prepping, you can roast a large batch of beets and chickpeas to use in other meals throughout the week.
- Storage: Store any leftover components separately in airtight containers in the fridge. The beets and chickpeas will last for up to 4 days, and the tahini dressing can be stored for about 1 week.
- Customization: Feel free to customize the vegetables — roasted carrots or sweet potatoes would be great additions. You can also switch out arugula for spinach or mixed greens.
- Spice it Up: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the chickpeas before roasting.
Prep Time:
- 15 minutes
Cooking Time:
- 40 minutes
Total Time:
- 55 minutes
Nutritional Information (per serving):
- Calories: 380
- Protein: 13g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 10g
- Sodium: 470mg
Conclusion:
This roasted beet and chickpea bowl with Maple Dijon Tahini is a nourishing and flavor-packed dish perfect for lunch or dinner. The contrasting textures and flavors of roasted beets, crispy chickpeas, creamy goat cheese, and tangy tahini dressing come together beautifully. It’s a dish that’s not only satisfying but also brimming with nutrients, making it ideal for a healthy, balanced meal. Easy to make, versatile, and full of flavor, this bowl will quickly become a go-to in your recipe rotation.
Print
Roasted Beet and Chickpea Bowls with Maple Dijon Tahini
- Total Time: 55 minutes
Ingredients
Scale
For the Bowl:
- 2 medium-sized beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups fresh arugula
- 1/2 cup goat cheese crumbles (optional)
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1–2 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Beets
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Peel and dice the beets into small cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet.
- Roast the beets in the preheated oven for 35-40 minutes, flipping halfway through, until tender and slightly caramelized.
Step 2: Roast the Chickpeas
- While the beets are roasting, prepare the chickpeas. After rinsing and draining the chickpeas, pat them dry with a clean kitchen towel.
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the seasoned chickpeas on a separate baking sheet and roast them for 20-25 minutes, until they are crispy and golden. Stir halfway through cooking to ensure even crispness.
Step 3: Prepare the Maple Dijon Tahini Dressing
- In a small mixing bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper.
- Add water gradually, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable. Taste and adjust seasonings if needed.
Step 4: Assemble the Bowl
- Once the beets and chickpeas are roasted to perfection, it’s time to assemble your bowl. Start by placing a generous handful of fresh arugula at the bottom of each bowl.
- Top the arugula with roasted beets and chickpeas.
Step 5: Add Toppings and Dressing
- Crumble goat cheese over the top of the bowl for a creamy contrast to the earthy flavors.
- Drizzle the Maple Dijon Tahini dressing generously over the bowl.
- For an extra pop of flavor and color, garnish with additional arugula or microgreens.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 380
- Sodium: 470mg
- Protein: 13g