Name: Roasted Brussels Sprouts and Chickpea Bowls with Honey Mustard Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Brussels sprouts, halved; 1 cup canned or cooked chickpeas (rinsed and drained); 2 tbsp olive oil; 1 tsp garlic powder; ½ tsp smoked paprika; Salt and pepper, to taste; ¼ cup tahini; 2 tbsp Dijon mustard; 1 tbsp honey (or maple syrup for vegan); 1 tbsp apple cider vinegar; 1 tbsp lemon juice; 1-2 tbsp water (to thin if necessary); Salt and pepper, to taste; ½ cup chopped walnuts; 1 medium apple, thinly sliced (Granny Smith or Honeycrisp recommended); 2 tbsp fresh parsley (optional)

Introduction:

Roasted Brussels Sprouts and Chickpea Bowls with Honey Mustard Tahini is the perfect blend of savory, nutty, and slightly sweet flavors. Packed with roasted Brussels sprouts, crispy chickpeas, crunchy walnuts, and juicy apple slices, all topped with a rich honey mustard tahini dressing, this dish is a delicious plant-based meal that’s as nourishing as it is flavorful. The contrast between the warm, roasted ingredients and the fresh toppings provides a delightful texture and taste combination.

Whether you’re looking for a quick weeknight meal, a healthy lunch option, or a dish to impress at a dinner party, this bowl is sure to hit the spot. Not only is it high in fiber and protein, but it’s also naturally gluten-free and can easily be made vegan by swapping the honey for maple syrup.

Let’s dive into this easy-to-make, nutrient-packed meal that’s perfect for all seasons!

Ingredients:

For the Roasted Brussels Sprouts and Chickpeas:

2 cups Brussels sprouts, halved
1 cup canned or cooked chickpeas (rinsed and drained)
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste

For the Honey Mustard Tahini Dressing:

¼ cup tahini
2 tbsp Dijon mustard
1 tbsp honey (or maple syrup for vegan)
1 tbsp apple cider vinegar
1 tbsp lemon juice
1-2 tbsp water (to thin if necessary)
Salt and pepper, to taste

For the Toppings:

½ cup chopped walnuts
1 medium apple, thinly sliced (Granny Smith or Honeycrisp recommended)
2 tbsp fresh parsley (optional)

Preparation:

Step 1: Preheat and Prepare the Vegetables
Preheat your oven to 400°F (200°C). Start by trimming and halving your Brussels sprouts. Drain and rinse the chickpeas thoroughly. Pat the chickpeas dry using a clean kitchen towel or paper towels—this will help them crisp up during roasting.

Step 2: Season and Roast the Brussels Sprouts and Chickpeas
Spread the Brussels sprouts and chickpeas on a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything well to coat evenly. Arrange the Brussels sprouts cut side down for maximum caramelization. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even roasting. The Brussels sprouts should be golden brown and slightly crispy, and the chickpeas should be crunchy.

Step 3: Prepare the Honey Mustard Tahini Dressing
While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, honey (or maple syrup), apple cider vinegar, and lemon juice. Add 1-2 tablespoons of water, if needed, to reach your desired dressing consistency. It should be smooth and pourable but not too runny. Season with salt and pepper to taste.

Step 4: Toast the Walnuts
In a small dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until they are lightly browned and fragrant. Set aside to cool slightly.

Step 5: Assemble the Bowls
Once the Brussels sprouts and chickpeas are perfectly roasted, it’s time to assemble your bowls. Divide the roasted veggies and chickpeas between two bowls. Top with the toasted walnuts and thinly sliced apples. Drizzle generously with the honey mustard tahini dressing. Garnish with fresh parsley for a pop of color and freshness, if desired.

COOKING Note:

Brussels Sprouts: For maximum caramelization, ensure that the Brussels sprouts are placed cut-side down on the baking sheet. Don’t overcrowd the pan, as this will cause the vegetables to steam rather than roast.
Chickpeas: Drying the chickpeas thoroughly before roasting is crucial for achieving a crispy texture.
Dressing: The honey mustard tahini dressing can be made in advance and stored in the refrigerator for up to a week. Just whisk or shake before using as it may thicken slightly when chilled.

Serving Suggestions:

These roasted Brussels sprouts and chickpea bowls are satisfying on their own but can be paired with a side of quinoa, farro, or brown rice for a more filling meal. If you prefer a little more crunch, you can add some additional toppings like roasted pumpkin seeds or pomegranate arils. This dish is great for meal prep—just keep the dressing separate until ready to serve to maintain the crispness of the roasted veggies and chickpeas.

Tips:

Add Protein: If you’re not strictly plant-based, you can add a protein source like grilled chicken, baked tofu, or even a boiled egg for extra sustenance.
Vegan Option: To make this dish fully vegan, simply substitute honey with maple syrup in the dressing. It will still deliver that perfect balance of sweetness and tang.
Make It Crunchier: If you prefer your chickpeas extra crispy, roast them separately from the Brussels sprouts, giving them a few more minutes in the oven.
Seasonal Swaps: In the fall, you can swap the apple slices for roasted butternut squash or sweet potatoes for a cozier twist on this bowl.
Texture Variety: For a little extra texture, you can include roasted pumpkin seeds or sunflower seeds in place of, or alongside, the walnuts.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

Calories: 500 kcal
Protein: 14g
Sodium: 500mg
Fiber: 12g
Fat: 34g (from healthy fats like olive oil, tahini, and walnuts)
Carbohydrates: 38g
Sugars: 12g

(Note: Nutritional values may vary based on specific ingredients and portion sizes.)

Conclusion:

These Roasted Brussels Sprouts and Chickpea Bowls with Honey Mustard Tahini offer a nutrient-rich, flavorful, and satisfying plant-based meal that’s perfect for any time of day. The combination of caramelized Brussels sprouts, crispy chickpeas, crunchy walnuts, and fresh apple slices, all brought together with a creamy and tangy honey mustard tahini dressing, creates an explosion of textures and flavors in every bite. It’s a delicious and wholesome option for anyone looking to enjoy a balanced, gluten-free, and vegan-friendly meal. Not only is it easy to prepare, but it also offers an array of health benefits, including high fiber, plant-based protein, and heart-healthy fats.

With just a few simple ingredients, you can create a bowl that’s visually appealing, deeply nourishing, and packed with bold flavors. Whether you’re prepping for the week or serving it fresh, this bowl will leave you feeling satisfied and energized.

Roasted Brussels Sprouts and Chickpea Bowls with Honey Mustard Tahini

Author: Imili Johnson
Total Time: 45 minutes

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