Name: Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 head cauliflower, broken into florets; 3 cups mini potatoes, quartered; 1 tbsp extra virgin olive oil (optional); 1 lemon, juiced; 1 tbsp cornstarch; 2 tbsp paprika; 1 tsp garlic powder; 1 tsp cumin; 1 tsp salt; ½ cup tahini; 2 cloves garlic, minced; 1 handful parsley, minced; 1 lemon, squeezed; 1 tsp maple syrup; ½ tsp paprika; 3 tbsp water (or more, to thin)

If you’re craving a hearty, flavorful, and nourishing meal that’s also super easy to whip up, you’re gonna love this Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe. It’s that kind of dish where comforting roasted veggies meet zesty, creamy tahini dressing—a total game-changer for weeknight dinners or meal prep. Trust me, once you try this, you’ll want to keep it in your regular rotation!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these in your kitchen, making it stress-free to prepare anytime.
Meal Prep Friendly: This bowl keeps great in the fridge for days, perfect for busy people who want quick, tasty lunches.
Flavor Packed: The blend of smoky paprika and tangy lemon with creamy tahini dressing is pure magic.
Vegetarian and Filling: Protein-rich chickpeas and satisfying potatoes make it a complete meal everyone will rave about.

A white rectangular baking dish filled with roasted cauliflower florets, sliced yellow potatoes, and chickpeas, all coated with a reddish spice. There are two halves of lemon placed on top of the vegetables. The texture of the cauliflower is soft and slightly browned, while the potatoes are thickly sliced with a smooth outer layer. The chickpeas are scattered throughout, adding a round shape to the mix. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe comes together perfectly to balance texture and flavor—crispy roasted veggies, creamy dressing, and a touch of brightness. Here’s a quick look at what you’ll want to have on hand.

Chickpeas: Canned and rinsed chickpeas roast wonderfully and add that lovely protein boost.
Cauliflower: Breaking it into florets lets it crisp up beautifully, giving you a nutty, tender bite.
Mini potatoes: Quartered, they roast to a soft, golden perfection that’s just irresistible.
Extra virgin olive oil: Optional, but it helps everything get that gorgeous roasted color and flavor.
Lemon juice: Adds brightness and a slight zing that wakes up the whole bowl.
Cornstarch: This little trick makes the potatoes and chickpeas nicely crisp instead of soggy.
Paprika, garlic powder, cumin, salt: These spices bring warmth, smokiness, and depth.
Tahini: The star of the dressing—rich, creamy, and nutty.
Garlic cloves: Fresh minced garlic amps up the flavor in the dressing.
Parsley: Fresh parsley adds a pop of green freshness in both the dressing and as garnish.
Maple syrup: Just a touch to balance out the acidity and add subtle sweetness.
Water: Added gradually to thin the tahini dressing to just the right consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe is super adaptable. Once you get comfortable with the base, feel free to add your own twist or tailor it to your nutritional needs!

Grain Bowl Upgrade: I sometimes add cooked quinoa or brown rice underneath for extra bulk and texture—makes it even more filling.
Spice it Up: Adding a pinch of cayenne or chili flakes gives it a lovely kick; my family goes crazy when I do this!
Dairy-Free Option: The tahini dressing keeps things vegan, but you can swap maple syrup for agave if that’s what you have.
Seasonal Veggies: Swap or add sweet potatoes, carrots, or Brussels sprouts for variety and seasonal flavor.

How to Make Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this helps everything roast evenly and keeps cleanup easy. Toss the drained chickpeas, quartered mini potatoes, and cauliflower florets together in a big bowl. Here’s my secret: sprinkle the cornstarch over everything and toss again—that little step is what gives the chickpeas and potatoes that coveted crispy outside. Then drizzle with olive oil and lemon juice, followed by a mix of paprika, garlic powder, cumin, and salt. Make sure every piece is coated well—your nose will know when the spices hit the air.

Step 2: Roast and Toss

Spread the veggies out on the sheet in a single layer (don’t crowd them or they’ll steam instead of roast!). Bake for about 45 minutes, tossing halfway through so they brown evenly. I love how the cauliflower gets those little crispy edges that contrast so nicely with the tender potatoes and chickpeas. You’ll want to peek around 30 minutes in just to make sure nothing’s burning—ovens vary!

Step 3: Whisk Up That Tahini Dressing

While your veggies roast, mix together the tahini, minced garlic, fresh parsley, lemon juice, maple syrup, and water—add the water slowly, a tablespoon at a time, until you get that luscious, pourable consistency. This tahini dressing seriously takes this bowl to the next level—I like it creamy but light. If it gets too thick, just a splash more water will fix it right away.

Step 4: Assemble and Serve

Plate your roasted veggies and chickpeas, then generously drizzle the tahini dressing on top. This bowl is best enjoyed warm, but I’ve found it keeps well in the fridge if you want to make it ahead. Everything tastes amazing together, with the crunchy roasted goodness balancing out the smooth, zesty dressing. Get ready for some happy taste buds!

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Pro Tips for Making Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe

Cornstarch Trick: Don’t skip the cornstarch—it’s key for getting crispy potatoes and chickpeas without extra oil.
Even Roasting: Make sure to spread your veggies in one layer, or they’ll steam instead of roast.
Thin Your Dressing Gradually: Adding water slowly helps you control the dressing’s texture perfectly—no lumps!
Use Fresh Lemon: The fresh lemon juice really brightens everything and balances the rich tahini beautifully.

How to Serve Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe

A white plate is filled with three main layers: the bottom layer is a creamy white sauce with small bits of nuts and herbs visible, the middle layer consists of golden-brown roasted potato pieces, and the top layer has well-seasoned, roasted cauliflower florets with a light orange tint and sprinkled green herbs. A black fork is picking up a piece of cauliflower and potato mixed with the creamy sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some freshly chopped parsley or even a little toasted sesame seed on top for a fresh, crunchy finish. Sometimes I add a quick drizzle of extra tahini or a squeeze of lemon for that little extra zing. It really makes the whole bowl pop!

Side Dishes

This bowl is pretty hearty on its own, but if I’m serving it for dinner, I sometimes add a simple green salad with a light vinaigrette or some warm pita bread to scoop up every last drop of that tahini dressing. For something heartier, a side of couscous or quinoa works wonderfully too.

Creative Ways to Present

For special occasions, I’ve plated this bowl over a bed of fluffy couscous and topped it with a soft-boiled egg or some crumbled feta to jazz it up. Using colorful bowls or adding edible flowers can make it look extra inviting when guests come over.

Make Ahead and Storage

Storing Leftovers

I store the roasted veggies, chickpeas, and tahini dressing separately in airtight containers in the fridge. This keeps everything fresh for up to 4 days. When you’re ready to eat, just reheat the veggies gently and drizzle on the dressing.

Freezing

I’ve found the roasted vegetables freeze quite well if sealed properly, but the tahini dressing can separate when frozen, so I recommend freezing the components separately. When thawed, just whisk the dressing again before serving.

Reheating

Reheat your roasted veggies in the oven or a toaster oven at 350°F for about 10-15 minutes to bring back their crispness. Avoid microwaving if you want to keep that texture. Then add your chilled tahini dressing on top fresh for the best flavor and creaminess.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just make sure to soak and cook them fully before roasting. Using canned is a shortcut I love for convenience, but dried chickpeas add fantastic flavor if you have the time.
Is this recipe gluten-free?

Yes! All ingredients in this Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe are naturally gluten-free, making it a great option for those with sensitivities.
Can I make the tahini dressing ahead of time?

Definitely. The dressing keeps well in an airtight jar in the fridge for up to 3 days. Just give it a good stir before serving as it may thicken or separate slightly.
How do I ensure the potatoes roast evenly?

Cut your potatoes into evenly sized pieces and spread them in a single layer on the baking sheet, leaving space between pieces. Tossing them halfway through cooking also helps ensure even browning.

Final Thoughts

This Roasted Cauliflower Chickpea Potato Bowl with Tahini Dressing Recipe has become one of my go-to meals because it’s easy, nutritious, and bursting with flavor — not to mention it’s a total crowd-pleaser. Whether you want a comforting dinner or a make-ahead lunch, this bowl delivers every time. I can’t wait for you to try it and put your own spin on it too—happy roasting!