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A Cozy Bowl for Any Season: Wholesome Comfort in Every Bite

This nourishing bowl is a colorful medley of roasted vegetables and crispy chickpeas, drizzled with a creamy, garlicky tahini dressing. It’s perfect for a cozy dinner, meal prep, or a vibrant lunch that leaves you feeling satisfied and energized.

Ingredients

Scale
  • 1 medium sweet potato, peeled and cubed

  • 1 red bell pepper, chopped

  • 1 zucchini, sliced

  • 1 red onion, sliced

  • 1 cup cherry tomatoes

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Tahini Dressing

  • 1/3 cup tahini

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup or honey

  • 1 clove garlic, minced

  • 24 tbsp warm water (to thin)

  • Salt to taste

Optional Additions

  • Cooked quinoa, rice, or couscous

  • Fresh parsley or cilantro

  • Lemon wedges

  • Toasted sesame seeds or pepitas

  • Avocado slices

Instructions

  • Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

  • In a large bowl, toss sweet potato, bell pepper, zucchini, onion, and tomatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper.

  • In a separate bowl, coat the chickpeas with a drizzle of olive oil, salt, and a pinch of paprika.

  • Spread vegetables on one baking sheet and chickpeas on the other. Roast for 25–30 minutes, flipping halfway, until golden and tender.

  • While roasting, whisk tahini, lemon juice, maple syrup, minced garlic, and salt. Add warm water gradually to reach a smooth, pourable consistency.

  • To serve, start with a grain base (if using), add roasted vegetables and chickpeas, then drizzle with tahini dressing. Garnish with herbs, seeds, or avocado as desired.

Notes

  • Pat chickpeas very dry for extra crispiness.

  • Swap veggies based on season or what you have on hand.

  • Dressing can be made ahead and stored in the fridge for up to 5 days.