Tahini-Roasted Chickpea & Rainbow Veggie Bowl

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Hearty roasted chickpeas and seasonal vegetables tossed in a creamy tahini dressing, perfect for a satisfying vegetarian meal. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 40 minutes, pairs chickpeas, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas
• 1 medium sweet potato
• 1 medium red bell pepper
• 1 medium zucchini
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• 2 tbsp water
• 1/4 tsp paprika

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Drain and rinse 1 can (15 oz) chickpeas, then pat dry with a clean towel. Toss with 1 tsp olive oil, 1/4 tsp paprika, and 1/2 tsp salt on a baking sheet.
2. Step 2: Dice 1 medium sweet potato and 1 medium red bell pepper into 1/2-inch cubes, then toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp paprika. Arrange with chickpeas on the baking sheet.
3. Step 3: Roast for 25 minutes until chickpeas are crispy and vegetables are tender-crisp, stirring once halfway. While roasting, whisk tahini, lemon juice, maple syrup, garlic powder, and 2 tbsp water until smooth for the dressing.