Dijon Tahini Roasted Veggie Bowl
This Dijon Tahini Roasted Veggie Bowl is one of those recipes that quietly becomes a staple. It’s simple, flexible, and deeply satisfying — the kind of meal that works just as well for a quick lunch as it does for an easy, feel-good dinner.
Crispy rosemary-roasted potatoes and chickpeas come straight off the sheet pan and land on a bed of fresh greens, finished with creamy avocado slices and a generous drizzle of Dijon tahini. Warm, fresh, savory, and balanced — no complicated steps, just good ingredients doing their thing.
Why You’ll Love This Bowl
One sheet pan + one bowl
Cozy but still fresh and light
Pantry-friendly ingredients
Naturally plant-based and filling
Easy to customize based on what you have
Ingredients
For the Roasted Veggies
1½–2 lbs baby potatoes, halved
1 can chickpeas, drained, rinsed, and patted dry
1 small red onion, sliced into wedges
3 tbsp olive oil
2–3 cloves garlic, minced or smashed
1½ tbsp fresh rosemary, finely chopped
(or 1 tsp dried)Salt and black pepper
Optional: ½ tsp smoked paprika
For the Bowl
Mixed greens, arugula, or baby spinach
1–2 ripe avocados, sliced
For the Dijon Tahini Sauce
¼ cup tahini
1–2 tbsp Dijon mustard (to taste)
2 tbsp lemon juice
1 small clove garlic, finely grated (optional)
2–4 tbsp warm water
Salt, to taste
Instructions
1. Roast the Potatoes & Chickpeas
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
Add the potatoes, chickpeas, red onion, olive oil, garlic, rosemary, salt, pepper, and smoked paprika (if using) to the pan. Toss well to coat everything evenly, then spread into a single layer.
Roast for 30–35 minutes, flipping once halfway through, until the potatoes are tender and golden and the chickpeas are lightly crisp.
2. Make the Dijon Tahini Sauce
In a small bowl, whisk together the tahini, Dijon mustard, lemon juice, and garlic (if using). The mixture will thicken at first — this is normal.
Slowly whisk in warm water, one tablespoon at a time, until the sauce is smooth and drizzleable. Season with salt and adjust lemon or Dijon to taste.
3. Assemble the Bowl
Add a generous handful of greens to each bowl. Top with the warm roasted potatoes and chickpeas, then layer on avocado slices.
Drizzle with the Dijon tahini sauce and finish with cracked black pepper or fresh herbs if you like.
Serve immediately while the veggies are warm.
Tips & Variations
Massage the greens with a little olive oil and lemon if they’re hearty
Add grains like rice, farro, or quinoa for a more filling bowl
Kid-friendly option: serve the sauce on the side
Meal prep: roast the veggies and make the sauce ahead; assemble fresh
This is the kind of bowl you can come back to again and again — simple, nourishing, and endlessly adaptable.
If you make it, I’d love to see how you serve it 💚
