Maple Tahini Veggie Bowls

This hearty Maple Tahini Roasted Veggie and Chickpea Bowl has become my go-to meal for busy weeknights and special occasions alike. The combination of roasted vegetables and protein-packed chickpeas drizzled with a sweet-savory maple tahini sauce creates the perfect balance of flavors and textures.

I originally created this recipe when hosting Easter dinner for my vegetarian sister. What started as a desperate attempt to make something everyone would enjoy has now become our most requested family meal even my vegetable-averse nephew asks for seconds.

Ingredients

• Sweet potato: Delivers natural sweetness and complex carbohydrates. Choose ones with firm skin and no soft spots.
• Red bell pepper: Adds vibrant color and vitamin C. Look for peppers that feel heavy for their size.
• Zucchini: Provides moisture and lightness. Select smaller zucchini for better flavor and fewer seeds.
• Chickpeas: Offer protein and hearty texture. Rinse them thoroughly to remove excess sodium.
• Tahini: Creates the creamy base for the dressing. Shake well before measuring as it separates naturally.
• Maple syrup: Adds natural sweetness. Always use pure maple syrup, not pancake syrup, for authentic flavor.
• Olive oil: Helps vegetables roast evenly. Extra virgin provides the best flavor.
• Lemon juice: Brightens all the flavors. Use fresh lemon for the most vibrant taste.
• Fresh parsley: Adds color and freshness. Flat leaf Italian parsley has more robust flavor than curly varieties.

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 400°F while lining a large baking sheet with parchment paper. The high temperature ensures caramelization while the parchment prevents sticking and makes cleanup easier.

Prepare Vegetables:

Dice sweet potato into 1/2-inch cubes to ensure they cook through completely. Chop red pepper into pieces slightly larger than the sweet potato. Slice zucchini into half-moons about 1/4-inch thick. Keep pieces uniform in size so everything cooks at the same rate.

Season Everything:

Combine all vegetables and chickpeas in a large bowl. Drizzle with olive oil and season generously with salt and pepper. Use your hands to toss everything ensuring each piece is coated with oil. This prevents drying out and promotes even browning.

Arrange for Roasting:

Spread the mixture onto your prepared baking sheet in a single layer with space between pieces. Overcrowding causes steaming instead of roasting which prevents proper caramelization. Use two baking sheets if necessary.

Roast to Perfection:

Place in preheated oven for 30–35 minutes. Stir everything halfway through cooking to ensure even browning. Look for golden edges on sweet potatoes, caramelized spots on chickpeas, and slight charring on peppers.

Make Maple Tahini Dressing:

Whisk tahini and maple syrup together first before adding lemon juice. The acid can cause tahini to seize, so combining the sweetener first creates a smoother result. Add water a tablespoon at a time until you reach desired drizzling consistency.

Assemble Your Bowls:

Divide the roasted mixture between serving bowls while still warm. The heat will help the dressing distribute more evenly for better flavor integration.

Finish with Dressing:

Drizzle the maple tahini mixture generously over each bowl. The warm vegetables will slightly thin the dressing creating the perfect coating.

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The tahini is absolutely the star ingredient here. I discovered its versatility after traveling through the Middle East where it’s used in everything from savory to sweet dishes. The first time I paired it with maple syrup was actually an accident when I grabbed the wrong bottle but that happy mistake created this magical combination that my family now craves.

Storage and Meal Prep

Store leftover components separately for best results. Keep roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 4 days. The maple tahini dressing stays fresh for about a week when refrigerated in a sealed jar.

When ready to eat, simply reheat the vegetable mixture in a microwave for 60–90 seconds or in a 350°F oven for 5–10 minutes until warmed through. Add fresh dressing after reheating rather than before to maintain the best texture and flavor.

Variations to Try

This recipe welcomes adaptation based on seasonal availability and personal preference. In summer, try substituting eggplant and cherry tomatoes for sweet potatoes. Fall calls for butternut squash and brussels sprouts. Winter vegetables like cauliflower and carrots work beautifully too.

For added protein, fold in cooked quinoa or farro before serving. A sprinkle of toasted pumpkin seeds or slivered almonds adds delightful crunch. If you enjoy heat, a dash of hot sauce or red pepper flakes in the dressing creates wonderful contrast to the sweetness.

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Serving Suggestions

These bowls stand alone as a complete meal but pair wonderfully with a simple green salad dressed with lemon and olive oil. For a heartier dinner, serve alongside warm pita bread or crusty sourdough for scooping up any extra sauce.

For entertaining, place all components separately on a large platter and let guests build their own bowls. Add optional toppings like crumbled feta, avocado slices, or pickled red onions to create a stunning grazing board that’s sure to impress.

Frequently Asked Questions

→ Can I use other vegetables in this bowl?

Yes, feel free to experiment with vegetables like carrots, broccoli, or cauliflower for variety.

→ How do I achieve the best roasted texture?

Ensure you spread the veggies in a single layer on the baking sheet and stir halfway through cooking for even caramelization.

→ Can I make the dressing ahead of time?

Yes, the tahini maple dressing can be prepared in advance and stored in the fridge for up to a week.

→ What can I substitute for tahini?

You can use almond butter, sunflower seed butter, or even peanut butter as a substitute, though it will alter the flavor slightly.

→ Can I serve this dish cold?

Absolutely! This dish is delicious both warm and cold, making it a great option for meal prepping.