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.
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
2–4 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
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.
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.