Roasted Veggie Tahini Bowls

Roasted veggie tahini bowls are the perfect answer when you want wholesome comfort food that is nourishing flavorful and oh so easy to throw together. This recipe is a personal favorite on those nights when my fridge needs a reset and I crave a bright satisfying meal in one bowl

Every time I make this I am reminded how vibrant healthy food can be My friends have asked for the recipe more times than I can count

Ingredients

• Broccoli florets: provide crunch and boost nutrients Use firm bright green heads
• Brussels sprouts: offer sweet roasted notes Pick tightly packed sprouts
• Sweet potato: delivers creamy texture and natural sweetness Choose one heavy for its size and no spots
• Chickpeas: bring satisfying protein and fiber Rinse and dry well so they crisp up
• Onion: adds savory flavor to the roast Any color works but red brings extra sweetness
• Olive oil: helps the vegetables caramelize well Use a fruity variety for depth
• Garlic powder: boosts flavor without burning
• Dried oregano: for a herby Mediterranean note
• Smoked paprika: brings subtle smokiness Spanish paprika has the deepest flavor
• Cumin: ties everything together with earthy warmth
• Salt and black pepper: are essential seasonings
• Cherry tomatoes: for fresh juicy bursts Select firm ripe ones
• Kalamata olives: add briny bite Look for glossy dark purple olives for quality
• Crumbled feta cheese: gives a salty creamy hit Optional but delicious
• Fresh parsley: lifts the entire dish with brightness
• Toasted pine nuts or sunflower seeds: for crunch and richness Toast just until golden
• Tahini: is the creamy foundation Pick one with minimal ingredients
• Maple syrup: provides gentle sweetness
• Dijon mustard: for sharp tang
• Lemon juice: to brighten and balance flavors
• Olive oil: brings richness to the dressing
• Garlic clove minced: for pungency
• Warm water: helps thin out the dressing as needed
• Salt and black pepper: adjust as you go

Step-by-Step Instructions

Prepare and Roast the Veggies:

Arrange broccoli florets Brussels sprouts sweet potato onion and chickpeas on a large rimmed baking sheet Drizzle with olive oil and sprinkle over garlic powder oregano smoked paprika cumin salt and black pepper Toss everything with your hands until each piece is well coated Spread in a single layer for even roasting Roast in a preheated 425 degree oven for 27 to 32 minutes tossing halfway until edges are crisp and sweet potatoes are tender

Mix the Dressing:

In a small bowl whisk together tahini maple syrup Dijon mustard lemon juice olive oil and minced garlic Add warm water one tablespoon at a time whisking until the dressing is smooth and pourable Taste and season with salt and black pepper

Assemble the Bowls:

Divide the roasted veggies and chickpeas among serving bowls Top each with cherry tomatoes olives feta cheese parsley and toasted nuts Drizzle generously with the tahini dressing

Finish and Serve:

Add a final shower of parsley or extra feta if desired Serve warm or at room temperature

Save

Every time I roast these vegetables I remember making this for a picnic in the park with my cousins The toasted nuts were a hit and we all agreed the dressing was so good we wanted to dip bread in it

Storage Tips

Roasted veggies and chickpeas can be stored in an airtight container for up to four days in the refrigerator Store tahini dressing separately and drizzle fresh each time you serve This keeps everything from getting soggy If you want to freeze do so before adding the Mediterranean toppings for best texture

Ingredient Substitutions

Use cauliflower or zucchini in place of broccolini or sweet potato for a lighter version Skip feta and use more nuts or seeds for a dairy free bowl No maple syrup Try agave nectar or a drizzle of honey Different fresh herbs such as dill or basil are delicious too

Serving Suggestions

Pile over cooked grains like quinoa or farro for extra heartiness Serve as a main or alongside grilled protein for a bigger spread The dressing doubles as a dip for pita bread on the side For lunch I love to wrap leftovers in a big tortilla for a veggie-packed wrap

Cultural Background

Roasted veggie tahini bowls are inspired by the bold flavors of Mediterranean and Middle Eastern cuisine Roasting deepens the flavors a technique that is beloved in these regions Tahini is a pantry staple from the eastern Mediterranean and the combination of vibrant vegetables creamy tahini and sharp feta is typical of classic mezze tables

Recipe FAQs

→ How can I make these bowls vegan?

Simply omit the feta cheese or substitute with your favorite plant-based cheese for a vegan meal.

→ Can I use different vegetables?

Absolutely! Feel free to swap in seasonal veggies like cauliflower, carrots, or zucchini for variety.

→ What’s the best way to get crispy chickpeas?

Pat the chickpeas very dry before roasting and spread them out on the baking sheet for even crisping.

→ How do I store leftovers?

Store components separately in airtight containers. Assemble bowls and add dressing just before serving.

→ Can I prepare the dressing ahead?

Yes, the maple Dijon tahini dressing can be made up to 4 days in advance and kept refrigerated.