These Maple Dijon Roasted Veggie Bowls are an ideal weeknight dinner: caramelized edges on the veggies, crispy chickpeas, and a creamy maple-Dijon tahini dressing that ties everything together. They’re satisfying, versatile, and nourishing—perfect when you want an easy meal that still feels special.
Maple Dijon roasted vegetable bowl — a weeknight favorite
This simple recipe is one of my go-to dinners, especially during colder months. I often prep the vegetables ahead of time so assembling bowls during the week is fast and low-effort. It’s an easy way to add more vegetables to your meals, and the tahini-based maple Dijon dressing adds a creamy, slightly sweet finish that keeps everything interesting.
Why you’ll love this recipe
- Hearty and filling — roasted chickpeas and fiber-rich vegetables make it satisfying.
- Sweet and tangy dressing — the maple-Dijon tahini transforms simple vegetables into something craveable.
- Easy for weeknights — minimal active prep and simple steps.
- Great for meal prep — leftovers hold up well and reheat nicely.
- Customizable — swap vegetables or grains based on what you have.
Ingredients needed
The full ingredient list is in the recipe card below, but here are the key pantry staples and easy substitutions:
- Broccoli — crisps up around the edges; substitute Brussels sprouts or green beans.
- Cauliflower — tender with a nutty roast flavor; sweet potatoes also work well.
- Carrots — add natural sweetness and color; parsnips or bell peppers are good swaps.
- Chickpeas — add protein and texture; white beans or cooked lentils are alternatives.
- Red onion — becomes sweet and slightly caramelized; yellow onion is fine too.
- Garlic powder — an easy flavor boost; fresh garlic can be used but may brown faster.
- Maple Dijon dressing — a blend of tahini, lemon juice, maple syrup, Dijon mustard, apple cider vinegar, and a bit of water for consistency; optionally add sour cream or Greek yogurt for extra creaminess.
How to make it
Refer to the recipe card below for exact measurements. The method is straightforward and great for visual cooks.
- Make the maple-Dijon dressing by whisking the ingredients until smooth. Arrange the vegetables and chickpeas on a large baking sheet in a single layer, drizzle with olive oil, season with salt, pepper, and garlic powder, and toss to coat. If needed, use a second sheet so the vegetables aren’t crowded.
- Roast until the vegetables are golden and tender, then divide into bowls with the crispy chickpeas and finish with a generous drizzle of the maple Dijon tahini dressing.
Recipe tips
- Don’t overcrowd the pan — spread the vegetables in a single layer so they roast instead of steam. They need space to get crispy on the edges.
- Toss the pan halfway through roasting for even browning.
- For extra crunch, broil for 2–3 minutes at the end (watch closely).
- Turn this into a 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 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 (15 oz) can chickpeas, drained and rinsed
- ½ red onion, sliced
- 1 tablespoon 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 tablespoons lemon juice
- 2 tablespoons maple syrup
- ¼ cup apple cider vinegar
- Optional: 2 tablespoons sour cream or Greek yogurt for extra creaminess
- Splash of water, as needed to thin
- Salt and pepper, to taste
Instructions
For the roasted veggies:
- Preheat the oven to 400°F (200°C).
- On a large baking tray (or two trays if needed so the veggies aren’t crowded), combine the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat evenly.
- Bake for 30–35 minutes, tossing once halfway through, until the vegetables are lightly browned and tender.
For the Maple Dijon Dressing:
- While the vegetables roast, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and a splash of water until smooth. Stir in sour cream or yogurt if using, and season with salt and pepper to taste.
- Serve the roasted vegetables and chickpeas in bowls and finish with a generous drizzle of the maple-Dijon tahini dressing. Enjoy!
Notes
Storage instructions: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate and stir or whisk before using. Reheat the vegetables in the oven or air fryer for best texture.
Nutrition
Calories: 307 kcal
Carbohydrates: 35 g
Protein: 12 g
Fat: 16 g
Fiber: 10 g
Nutrition information is an approximation and should be used as a guide.