Topping: Crushed pistachios for a crunchy, salty finish

Introduction

This Roasted Brussels Sprout & Chickpea Bowl with Maple Curry Tahini is a delicious, wholesome, and nutrient-packed recipe that’s perfect for lunch or dinner. The dish combines crispy, caramelized Brussels sprouts and roasted chickpeas with a creamy, spiced maple curry tahini sauce, offering a delightful contrast of flavors. The addition of crushed pistachios provides an extra crunchy, salty element, enhancing the texture and richness of the bowl. It’s a plant-based, gluten-free meal that is simple to prepare, nutritious, and filling, making it a go-to choice for a healthy lifestyle.

If you’re looking for a vibrant, colorful bowl that’s easy to customize and packed with plant protein, this recipe is a must-try! With the right mix of textures—crunchy pistachios, crispy chickpeas, and smooth tahini—every bite delivers a delightful balance of flavors. Let’s dive into the details!

Ingredients

For the Roasted Brussels Sprouts & Chickpeas:

• 2 cups Brussels sprouts, halved
• 1 ½ cups canned chickpeas (drained and rinsed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the Maple Curry Tahini Sauce:

• ½ cup tahini
• 2 tbsp maple syrup
• 1 tsp curry powder
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ cup warm water (or more to adjust consistency)
• ¼ tsp salt

Topping:

• ¼ cup crushed pistachios

Optional add-ins for the bowl:

• 2 cups cooked quinoa or brown rice
• Mixed greens (arugula or baby spinach)
• Avocado slices
• Pomegranate seeds

Preparation

Step 1: Prepare the Brussels Sprouts and Chickpeas

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved Brussels sprouts and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper.
3. Spread everything into a single layer on the baking sheet to ensure even roasting.

Step 2: Roast the Brussels Sprouts and Chickpeas

1. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning.
2. The Brussels sprouts should turn golden brown with crisp edges, and the chickpeas will become crunchy.

Step 3: Make the Maple Curry Tahini Sauce

1. In a small bowl, whisk together the tahini, maple syrup, curry powder, lemon juice, minced garlic, and salt.
2. Add warm water gradually, whisking until you achieve a smooth, pourable consistency. If it’s too thick, add a bit more water as needed.

Step 4: Assemble the Bowls

1. Start by adding a base of cooked quinoa or brown rice to each bowl.
2. Top with the roasted Brussels sprouts and chickpeas.
3. Add a handful of mixed greens (like arugula or spinach) if desired.

Step 5: Add the Finishing Touches

1. Drizzle the Maple Curry Tahini Sauce generously over the vegetables and grains.
2. Sprinkle the bowls with crushed pistachios for a crunchy, salty finish.
3. Optionally, garnish with avocado slices or pomegranate seeds for added texture and color.

Cooking Notes

• Adjust roasting time: If your Brussels sprouts are on the larger side, you may need to roast them for an additional 5 minutes to ensure they are perfectly tender inside.
• Tahini sauce thickness: The sauce can thicken as it sits, so feel free to add a splash of water if needed right before serving.
• Batch cooking: You can roast the Brussels sprouts and chickpeas in advance and store them in the fridge for 2-3 days. Simply reheat in the oven or air fryer to restore their crispiness.

Serving Suggestions

• This dish makes an excellent lunch prep option since it stores well in the fridge. Simply pack everything except the sauce and pistachios. Add the toppings and sauce just before eating.
• You can enjoy the bowl warm or at room temperature, making it a versatile option for meals on the go.
• Add avocado slices or pomegranate seeds for extra vibrancy and nutrients.
• If you’re in the mood for some extra spice, drizzle some sriracha or sprinkle red pepper flakes on top.

Tips

• Customize the protein: Swap chickpeas with roasted tofu or tempeh for more variety.
• Nut-free option: Replace pistachios with toasted sunflower or pumpkin seeds.
• Meal prep: Store the sauce in a jar for up to a week—it’s great as a dressing or dip for other meals!
• Make it heartier: Add a soft-boiled egg or some crumbled feta cheese to the bowl for extra richness.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Sodium: 320mg
• Fat: 24g
• Carbohydrates: 40g
• Fiber: 10g

Conclusion

This Roasted Brussels Sprout & Chickpea Bowl with Maple Curry Tahini Sauce is a well-balanced, delicious dish that caters to multiple dietary preferences. With its vibrant colors, exciting textures, and bold flavors, it’s an easy way to make healthy eating enjoyable. The roasted vegetables and crispy chickpeas pair perfectly with the creamy, sweet-savory tahini dressing, while the crushed pistachios offer a final touch of salty crunch. Whether you’re looking for a plant-based meal for dinner or a quick, healthy lunch, this bowl delivers nourishment and satisfaction in every bite.

Roasted Brussels Sprout & Chickpea Bowls with Maple Curry Tahini

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

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For the Roasted Brussels Sprouts & Chickpeas:

• 2 cups Brussels sprouts, halved
• 1 ½ cups canned chickpeas (drained and rinsed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the Maple Curry Tahini Sauce:

• ½ cup tahini
• 2 tbsp maple syrup
• 1 tsp curry powder
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ cup warm water (or more to adjust consistency)
• ¼ tsp salt

Topping:

• ¼ cup crushed pistachios

Optional add-ins for the bowl:

• 2 cups cooked quinoa or brown rice
• Mixed greens (arugula or baby spinach)
• Avocado slices
• Pomegranate seeds

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Instructions

Step 1: Prepare the Brussels Sprouts and Chickpeas

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved Brussels sprouts and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper.
3. Spread everything into a single layer on the baking sheet to ensure even roasting.

Step 2: Roast the Brussels Sprouts and Chickpeas

1. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning.
2. The Brussels sprouts should turn golden brown with crisp edges, and the chickpeas will become crunchy.

Step 3: Make the Maple Curry Tahini Sauce

1. In a small bowl, whisk together the tahini, maple syrup, curry powder, lemon juice, minced garlic, and salt.
2. Add warm water gradually, whisking until you achieve a smooth, pourable consistency. If it’s too thick, add a bit more water as needed.

Step 4: Assemble the Bowls

1. Start by adding a base of cooked quinoa or brown rice to each bowl.
2. Top with the roasted Brussels sprouts and chickpeas.
3. Add a handful of mixed greens (like arugula or spinach) if desired.

Step 5: Add the Finishing Touches

1. Drizzle the Maple Curry Tahini Sauce generously over the vegetables and grains.
2. Sprinkle the bowls with crushed pistachios for a crunchy, salty finish.
3. Optionally, garnish with avocado slices or pomegranate seeds for added texture and color.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 420
• Sodium: 320mg
• Fat: 24g
• Protein: 12g