One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing

A flavorful and nutritious vegan dinner that's easy to prepare and clean up.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.16/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1headBroccoli florets(Cut into bite-sized pieces)

£0.85

1largeSweet potato(Peeled and cubed)

£0.70

1mediumRed onion(Cut into wedges)

£0.30

1mediumRed bell pepper(Cut into chunks)

£0.75

1canChickpeas(Drained and rinsed)

£0.65

3tablespoonsOlive oil

£0.20

1teaspoonSmoked paprika

£0.10

0.5teaspoonGarlic powder

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.03

0.3cupTahini

£0.40

2tablespoonsLemon juice(Freshly squeezed)

£0.15

2tablespoonsWater(For thinning the tahini dressing)

1teaspoonMaple syrup or agave nectar(Optional, for sweetness in the dressing)

£0.12

2tablespoonsFresh parsley or cilantro(Chopped, for garnish (optional))

£0.35

Total Cost

£4.66

£1.16 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2.
In a large bowl, combine the broccoli, sweet potato, red onion, bell pepper, and chickpeas.
3.
Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat everything evenly.
4.
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.
5.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even cooking.
6.
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water (start with 2 tablespoons and add more to reach desired consistency), maple syrup (if using), and a pinch of salt and pepper.
7.
Once the vegetables are roasted, remove them from the oven and let them cool slightly.
8.
Serve the roasted vegetables and chickpeas in bowls, drizzled with the tahini dressing and garnished with fresh parsley or cilantro (if using).

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My Notes

Nutrition Information

Nutrition per serving (350g)

475 kcal / 1987 kJ

Carbs

49g

19% of RDA

Fat

26g

37% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

13 g

14% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Feel free to substitute other vegetables you enjoy, such as Brussels sprouts, carrots, or zucchini.

For extra flavor, add a squeeze of lemon juice to the vegetables before roasting.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The roasted vegetables can be reheated in the oven or microwave.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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