If you’re looking for a hearty, flavorful, and easy vegan meal, this Roasted Veggie Bowl is about to become your new go-to. It’s the perfect balance of crispy, roasted veggies, protein-packed chickpeas, and a creamy, zesty tahini herb dressing that brings everything together. This dish is not only delicious — it’s also a plant-based dinner idea that’s budget-friendly and easy to prepare.
Whether you’re meal-prepping for the week or whipping up a quick weeknight dinner, this vegan roasted veggie bowl checks all the boxes:
- Nourishing and satisfying: Packed with plant-based protein, fiber, and healthy fats.
- Flavorful and bold: Seasoned to perfection with warm spices and a hint of smoky goodness.
- Versatile and customizable: Add your favorite grains, greens, or toppings for a personal twist.
Let’s dive into why this roasted veggie bowl needs to be on your table ASAP!
Why You’ll Love This Roasted Veggie Bowl
- It’s a Nutrient Powerhouse:
This bowl is packed with whole-food, plant-based ingredients that fuel your body. Potatoes provide complex carbs and potassium, chickpeas bring the protein, and cauliflower adds fiber and vitamins — all topped off with a creamy, calcium-rich tahini dressing. - It’s So Easy to Make:
With just 10 minutes of prep and 30 minutes of roasting, this dish comes together in under 40 minutes — perfect for busy weeknights. - That Tahini Herb Dressing is Next-Level:
The real star here is the dressing: a perfect mix of nutty tahini, tangy vegan yogurt, a hint of spice, and flavorful herbs. You’ll want to drizzle it on everything.
How to Make Roasted Potato, Chickpea, and Cauliflower Bowls
Tips for the Best Roasted Veggie Bowl
- Cut Veggies Evenly: This ensures everything roasts at the same rate and you get that perfect golden crisp on every bite.
- Don’t Skimp on Spices: The spice blend makes these roasted veggies incredibly flavorful — feel free to adjust the heat with more or less chili powder.
- Make Extra Dressing: Trust me — you’ll want to pour this tahini herb goodness over everything from salads to grain bowls.
What to Serve with This Bowl
This bowl is satisfying on its own, but you can always take it up a notch with:
- A side of quinoa, couscous, or farro for an extra hearty meal.
- Fresh greens like arugula or baby spinach for a burst of freshness.
- Pickled onions or sliced avocado for added texture and flavor.
How to Meal Prep and Store Your Roasted Veggie Bowls
- Make Ahead: Roast the veggies and mix the dressing ahead of time — they’ll stay fresh in the fridge for up to 4 days.
- Store Separately: Keep the dressing in a separate container so the veggies stay crispy.
- Reheat: Pop the veggies back in the oven or air fryer for a few minutes to bring back that crispy texture.
Why This Bowl is the Ultimate Plant-Based Dinner Idea
When you need a fuss-free, flavor-packed meal that delivers on both taste and nutrition, this Roasted Potato, Chickpea, and Cauliflower Bowl absolutely delivers. It’s an easy vegan meal that’s perfect for weeknights, meal prep, or whenever you’re craving something warm, cozy, and packed with plant-based goodness.
Ready to give it a try? Check out the full recipe below and get roasting!
Did you make this recipe?
I’d love to hear how it turned out! Leave a comment and rating below, and don’t forget to share your creations on social media — tag me so I can see your delicious bowls! 🌱💚
Take the guesswork out of vegan cooking — find easy and tasty recipes at Dr. Vegan!
Roasted Veggie Bowl
Equipment
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Large mixing bowl
- 1 Whisk
- 1 Small bowl
Ingredients
- 400 g chickpeas (drained and rinsed)
- 1 pc small head cauliflower (broken into florets)
- 600 g potatoes cut into wedges (or smaller for faster cooking)
- 3 tbsp extra virgin olive oil (optional)
Seasoning for Roasting:
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp chili powder (optional)
- Salt & pepper (to taste)
Tahini Herb Dressing:
- 120 g tahini
- 120 g vegan yogurt
- 1 tbsp pickle juice
- 1 tbsp chili sauce (like sriracha)
- 3 tbsp water (or more, to thin)
Seasoning for Dressing:
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- Salt & pepper (to taste)
Instructions
- 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated.
- 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy.
- 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency.
- 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables.
- 6. Garnish with chopped parsley and a drizzle of chili oil.
- 7. Enjoy immediately or store separately in the fridge for up to 4 days.