Introduction

This Roasted Brussels Sprout & Chickpea Bowl with Maple Curry Tahini is a wholesome, flavor-packed dish perfect for those who love balancing rich roasted vegetables with creamy, spiced sauces. With crispy Brussels sprouts, roasted chickpeas, and nutty pistachios on top, this bowl is ideal for a healthy lunch or dinner. It is a vibrant fusion of savory, sweet, and slightly spicy flavors, enhanced by the creamy maple curry tahini dressing. The crushed pistachios not only provide a salty crunch but also add a touch of elegance to this already satisfying dish. Perfect for meal-prepping or enjoying fresh, this recipe offers great versatility and nutrition.

Ingredients

For the Roasted Brussels Sprouts & Chickpeas:

• 3 cups Brussels sprouts, halved
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the Maple Curry Tahini Dressing:

• ⅓ cup tahini
• 2 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp yellow curry powder
• 1 garlic clove, minced
• ¼ tsp salt (or to taste)
• 4-5 tbsp water (to adjust consistency)

For the Bowl Assembly:

• 2 cups cooked quinoa or brown rice
• 1 cup baby spinach or mixed greens
• 1 avocado, sliced (optional)
• ¼ cup pomegranate seeds (optional for sweetness)
• ¼ cup crushed pistachios

Preparation

Step 1: Prepare the Brussels Sprouts & Chickpeas

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Ensure everything is evenly coated.

Step 2: Roast the Vegetables

1. Spread the Brussels sprouts and chickpeas evenly on a baking sheet lined with parchment paper.
2. Roast for 20-25 minutes, flipping halfway, until the Brussels sprouts are crisp and golden, and the chickpeas are crunchy.

Step 3: Make the Maple Curry Tahini Dressing

1. While the vegetables are roasting, whisk together the tahini, maple syrup, lemon juice, curry powder, garlic, and salt in a bowl.
2. Gradually add water (1 tablespoon at a time) until the dressing reaches a smooth, pourable consistency.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa or brown rice into bowls.
2. Top each bowl with a handful of baby spinach or mixed greens.
3. Add the roasted Brussels sprouts and chickpeas on top.

Step 5: Finish with Toppings

1. Drizzle the maple curry tahini dressing generously over the bowls.
2. Top with sliced avocado and pomegranate seeds for extra color and flavor (optional).
3. Sprinkle crushed pistachios over everything for a salty, crunchy finish.

COOKING Note

• You can roast the chickpeas separately if you prefer them extra crispy. Just make sure to spread them in a single layer on the baking sheet to avoid steaming.
• Adjust the thickness of the tahini dressing to your preference by adding more or less water.
• If you are meal-prepping, store the roasted ingredients, greens, and dressing separately. Combine them just before serving to maintain texture.

Serving Suggestions

• This bowl makes a complete, hearty meal on its own.
• Serve with a slice of sourdough bread or pita for a more filling meal.
• For a larger gathering, lay out all components and let guests build their own bowls.
• Pair it with a glass of lemon-infused water or a light green smoothie to complete the healthy theme.

Tips

• Add a dash of chili flakes to the Brussels sprouts before roasting if you prefer a bit of heat.
• Swap out quinoa for farro or couscous for a different grain base.
• Toast the pistachios lightly before crushing for an extra layer of flavor.
• Make the dressing in advance—it stays fresh in the fridge for up to 5 days.
• This dish can also be served cold, making it a great lunch option for work or school.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (Per Serving)

Calories: 450
Protein: 15 g
Sodium: 380 mg

Conclusion

This Roasted Brussels Sprout & Chickpea Bowl with Maple Curry Tahini offers a wonderful balance of taste and nutrition. The roasted vegetables bring earthy flavors, the tahini dressing adds creaminess with a touch of sweetness and spice, and the pistachios provide a delightful crunch. Whether you’re looking for a quick, healthy dinner or a satisfying meal-prep option, this bowl ticks all the boxes. It’s easy to customize with your favorite toppings and grains, making it a go-to recipe for any day of the week.

Roasted Brussels Sprout & Chickpea Bowls with Maple Curry Tahini

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Roasted Brussels Sprouts & Chickpeas:

• 3 cups Brussels sprouts, halved
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the Maple Curry Tahini Dressing:

• ⅓ cup tahini
• 2 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp yellow curry powder
• 1 garlic clove, minced
• ¼ tsp salt (or to taste)
• 4–5 tbsp water (to adjust consistency)

For the Bowl Assembly:

• 2 cups cooked quinoa or brown rice
• 1 cup baby spinach or mixed greens
• 1 avocado, sliced (optional)
• ¼ cup pomegranate seeds (optional for sweetness)
• ¼ cup crushed pistachios

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Instructions

Step 1: Prepare the Brussels Sprouts & Chickpeas

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Ensure everything is evenly coated.

Step 2: Roast the Vegetables

1. Spread the Brussels sprouts and chickpeas evenly on a baking sheet lined with parchment paper.
2. Roast for 20-25 minutes, flipping halfway, until the Brussels sprouts are crisp and golden, and the chickpeas are crunchy.

Step 3: Make the Maple Curry Tahini Dressing

1. While the vegetables are roasting, whisk together the tahini, maple syrup, lemon juice, curry powder, garlic, and salt in a bowl.
2. Gradually add water (1 tablespoon at a time) until the dressing reaches a smooth, pourable consistency.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa or brown rice into bowls.
2. Top each bowl with a handful of baby spinach or mixed greens.
3. Add the roasted Brussels sprouts and chickpeas on top.

Step 5: Finish with Toppings

1. Drizzle the maple curry tahini dressing generously over the bowls.
2. Top with sliced avocado and pomegranate seeds for extra color and flavor (optional).
3. Sprinkle crushed pistachios over everything for a salty, crunchy finish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 450
• Sodium: 380 mg
• Protein: 15 g