Roasted Veggie Bowls

These roasted veggie bowls have been on my weekly rotation since I stumbled upon them last autumn. When those veggies get all brown and sweet, mixed with the protein-rich chickpeas and that amazing maple-tahini sauce, it creates something I actually crave. I've made this my go-to lunch prep and I'm always excited when it's time to eat it!

Even my doubtful partner, who usually thinks veggies belong on the side and not as the main dish, asked for these bowls for dinner recently. That's when I realized this wasn't just any ordinary meal!

Essential Elements

• Baked veggies: Mixing broccoli, Brussels sprouts and sweet potato gives you different textures in every bite. The sweet potato brings natural sweetness that works with the savory bits.
• Crunchy chickpeas: Make sure to pat them really dry before baking - that's how you get that amazing crunch. They add protein and a satisfying snap.
• Mediterranean extras: Fresh tomatoes, olives, feta and herbs bring brightness so the bowl isn't too heavy or boring.
• Maple-Dijon tahini sauce: This is what makes it special! Smooth tahini, sweet maple and tangy Dijon come together for a sauce you can't stop eating.

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My Cooking Method

Veggie Cutting Tips

Try to cut everything roughly the same size for even cooking. I've learned that keeping sweet potatoes a bit bigger (around 1-inch chunks) works best since they cook quicker than Brussels sprouts. Don't pack your baking sheet too full - grab a second one if needed so everything gets nice and brown.

Nailing the Roast

Set your oven to 400°F to get those tasty brown edges without burning. Don't forget to flip everything halfway - the parts touching the pan get the most beautiful color.

Sauce Magic

When mixing your tahini sauce, start with just a little water. You can always add more if it's too thick. I use very hot water which helps everything mix smoothly without clumps.

Pretty Plating

I like to arrange each component in its own section rather than mixing it all together. It looks nicer and lets you try different combos with each forkful.

I first made this when I was trying to eat more plants. What shocked me was how filling it was - I didn't even think about meat, which is huge for someone who used to put chicken in everything!

Ways to Serve

These bowls are great on their own, but sometimes I'll toss in some cooked quinoa or brown rice to make them extra filling. When friends come over, I'll set out all the parts separately so everyone can build their own bowl - it's always popular and works for different diets too.

Custom Tweaks

Try cauliflower instead of broccoli when you can get it fresh. Throw in some roasted red peppers for more sweetness. Use walnuts if pine nuts are too pricey. In hot weather, I sometimes add fresh cucumber for extra crunch. Want more protein? A soft-boiled egg on top is fantastic.

Smart Storage

The veggies and chickpeas stay crunchy for about 3 days in the fridge, which makes this great for meal prep. I keep the sauce in a little jar and the fresh stuff (tomatoes, herbs, etc.) in another container to add right before eating. This way everything tastes fresh all week long.

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Pro Pointers

• Put parchment on your baking sheet for easy cleanup and to stop sticking
• Double the sauce - you'll want to put it on everything from greens to sandwiches
• When prepping meals ahead, cook the veggies a bit less since they'll soften when you heat them up later

This meal has changed how I think about cooking with veggies. There's something special about how roasting brings out all the flavors, and that maple-tahini sauce pulls everything together perfectly. Even when I'm super busy, I find myself making this because it hits that sweet spot of healthy, tasty, and easy to put together.

Frequently Asked Questions

→ Is this dish vegan-friendly?

Skip the feta or swap it with plant-based feta to make it fully vegan.

→ Can I prep these ahead of time?

These bowls are great for prepping in advance. Keep the dressing separate until eating.

→ What can I use if I don’t have tahini?

Swap it with almond, cashew butter, or Greek yogurt, but note the taste will vary.

→ How long does the tahini sauce last?

You can store the dressing in the fridge in a sealed container for about a week.

→ Can I switch up the veggies?

Of course! Carrots, cauliflower, zucchini, or bell peppers would all be great options.