Roasted Veggie Bowl with Lemon Tahini Dressing

by Erin

Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

Roasted Veggie Bowl with Lemon Tahini Dressing 5
There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

Roasted Veggie Bowl with Lemon Tahini Dressing 3

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

Roasted Veggie Bowl with Lemon Tahini Dressing 4

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

Roasted Veggie Bowl with Lemon Tahini Dressing 1

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Roasted Veggie Bowl with Lemon Tahini Dressing 6

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes


Serves 6



1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste


1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper


1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste


Fresh chopped parsley

Chopped kale

Lentils or rice


  1. Preheat the oven to 400ºF.
  2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
  3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
  4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
  5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
  6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

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Copycat Restaurant Recipes July 23, 2020 - 4:48 pm

[…] Brassica (inspired) – Roasted Veggie Bowl with Lemon Tahini Dressing […]

Malini May 18, 2018 - 8:45 am

Oh man, that dressing sounds amazing! I love tahini so much.

TheBeardAndTheBaker May 17, 2018 - 10:49 pm

Yaaaas! I love brassica and I want all of this right now. Just add some lamb bacon for me next time. ❤️

spiffycookie May 18, 2018 - 10:33 am

I sadly have yet to try the lamb bacon! What am I doing with my life!?

Susan May 17, 2018 - 9:49 am

Did you know that Brassica is the name of the genus of plants to which broccoli, cauliflower etc. belong? This bowl sounds wonderful. I would leave out the kale (also a Brassica) and choose lentils over rice, to up the protein content. When I roast veggies, I always put them in a large, deep plastic bowl for the oil drizzling process. That allows me to toss them easily and get them all coated before putting them on the baking sheets. Yes it’s one more dish that needs washing, but for the ease of getting the veggies coated it’s worth the little bit of extra clean up. (Besides that, my husband is the one who cleans up when I cook…)

spiffycookie May 17, 2018 - 9:50 am

I did stumble upon that information when I looked up the meaning of the name as well! Fun fact. As for the bowl, it definitely does make it easier to coat but sometimes I am lazy and don’t want to clean the extra dish!


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