Go Back
–+ servings
roasted veggie bowl
Print Pin
4.96 from 25 reviews

Roasted Veggie Bowl

This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors.
Course Dinner, Main Course
Cuisine Middle Eastern
Diet Vegan
Keyword chickpea cauliflower bowl, easy vegan meal, plant-based dinner idea, tahini herb dressing, vegan roasted veggie bowl
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 573kcal
Cost $10–$12

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.

Nutrition

Calories: 573kcal | Carbohydrates: 65g | Protein: 18g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Sodium: 140mg | Potassium: 1202mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2218IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 7mg