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These Maple Dijon Roasted Veggie Bowls are everything I want in a weeknight dinner – caramelized edges, hearty chickpeas, and a creamy, slightly sweet maple Dijon dressing that pulls it all together. It’s satisfying, flexible, and perfect for when you want something nourishing that still feels exciting.
Maple dijon roasted vegetable bowl of my dreams!
This is one of my favorite simple recipes for easy weeknight dinners, especially in the winter! I like to prep the veggies on Sunday so that I can simply toss everything together with minimal prep during the week. It’s one of my favorite ways to get lots of veggies in my diet AND that tahini dressing is SO GOOD!!
Why You’ll Love This Recipe
- Hearty and filling thanks to roasted chickpeas and fiber-packed roasted veggies
- Sweet + tangy dressing that makes vegetables feel craveable
- Easy weeknight dinner with minimal prep
- PERFECT for meal prep – leftovers hold up beautifully
- Super customizable based on what you have on hand
Ingredients needed
The ingredients for this vegetable bowls recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Broccoli – Adds texture and gets beautifully crispy on the edges. You can swap for Brussels sprouts or green beans.
- Cauliflower – Roasts up tender and slightly nutty. Sweet potatoes would also work well here!
- Carrots – Add natural sweetness and color. Parsnips and bell peppers are a great seasonal swap.
- Chickpeas – The protein boost that makes this roasted veggie bowl actually filling. White beans or lentils could work too.
- Red onion – Turns sweet and slightly caramelized in the oven. Yellow onion works just fine!
- Garlic powder – Simple flavor boost without extra prep. Fresh minced garlic can be used but may brown more quickly in he oven!
- For the dressing – the tahini sauce is a delicious mix of tahini, lemon juice, maple syrup, dijon mustard and a few other ingredients :)
How to Make It
Just a reminder that you can find the FULL written veggie bowl recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Make the maple dijon dressing by whisking together all of the ingredients. Roast the veggies on a large sheet pan in a single layer with a drizzle of olive oil and some s+p and garlic powder. Sometimes I find it best to do this on a second baking sheet so the vegetables aren’t crowded.
- Assemble the bowls by dividing up the roasted vegetables + crispy chickpeas and drizzling them with the yummy sauce!
Recipe Tips
- Don’t overcrowd the pan – spread the veggies out in an even layer so they roast instead of steam. I love when my veggies get a little crispy around the edges and they need space to do this.
- Toss halfway through roasting for even browning.
- Want extra crispiness? Broil for 2–3 minutes at the end!
- Turn it into a full grain bowl by serving over quinoa, farro, or brown rice.
Roasted Veggie Bowls with Lemon Tahini Sauce
Ingredients
For the roasted veggies:
- 1 large head of broccoli, cut into small florets (about 2 cups)
- 1 small head cauliflower, cut into small florets (about 2 cups)
- 2 large carrots, peeled and sliced
- 1 can 15 oz chickpeas, drained and rinsed
- ½ a red onion, sliced
- 1 tablespoon of olive oil
- ½ teaspoon garlic powder
- Fine sea salt and black pepper to taste
For the Maple Dijon Dressing:
- ⅓ cup tahini
- 2 tablespoons dijon mustard
- 2 tbs lemon juice
- 2 tbs maple syrup
- ¼ cup apple cider vinegar
- Optional for creaminess: 2 tbs of sour cream or greek yogurt
- Splash of water as needed
- Salt and pepper, to taste
Instructions
For the roasted veggies:
- Preheat the oven to 400 degrees F.
- On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.1 large head of broccoli, 1 small head cauliflower, 2 large carrots, 1 can 15 oz chickpeas, ½ a red onion, 1 tablespoon of olive oil, ½ teaspoon garlic powder, Fine sea salt and black pepper to taste
- Bake in the oven for 30-35 minutes, tossing halfway, until lightly browned.
For the Maple Dijon Dressing:
- Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
- Serve the veggies with a good drizzle of the maple dijon dressing and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is very delicious and I have made it several times, will continue to do so!
perfect dinner! Easy to make, delicious and the dressing was wonderful. i had a zucchini in the fridge that I added to the veggies. Just wonderful!
Easy preparation and delicious! Will make this for book group!
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