Vegan Maple Roasted Brussels & Chickpea Bowl

If you love cozy, filling meals with a sweet and savory twist, this one’s for you.

It’s got crispy roasted Brussels sprouts, tender chickpeas, and a warm maple dressing that ties it all together.

Super simple, packed with flavor, and one of my go-tos when I want something healthy but still comforting.

Why I Love This Recipe

I first made this bowl on a rainy night when I had leftover Brussels sprouts and chickpeas in the fridge. I tossed them in maple syrup and roasted them up, not expecting much—but the flavors popped. Ever since, it’s been in my weekly rotation.

• It’s totally plant-based and super filling
• The crispy bits on the Brussels are next-level
• Chickpeas get golden and nutty in the oven
• The maple dressing is sweet, tangy, and makes everything better
• Comes together fast with pantry staples

Makes 2–3 servings
Total Time: 35 minutes

What You’ll Need

• 1 lb Brussels sprouts, trimmed and halved
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cooked quinoa (for serving)
• ½ cup shredded carrot
• 2 tbsp fresh chopped parsley
• 1 tsp sesame seeds (optional)

For the maple dressing:

• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Pinch of salt

Pro Tips

• Make sure your Brussels sprouts are really dry before roasting for max crispiness
• Don’t crowd the pan—give veggies space so they roast, not steam
• Toss everything well halfway through roasting for even browning
• You can make the dressing ahead and keep it in the fridge for a few days
• Warm quinoa before serving for the coziest bowl

Tools Needed

• Baking sheet
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring spoons
• Spatula or spoon
• Sauce jar (optional, for dressing)

Substitutions and Variations

• Swap Brussels sprouts with broccoli or cauliflower
• Use sweet potatoes instead of quinoa
• Add avocado slices or toasted nuts on top
• Use balsamic vinegar instead of apple cider for a deeper flavor
• Try agave instead of maple syrup if that’s what you have

Make-Ahead Tips

• Roast the Brussels and chickpeas ahead—store them in the fridge for up to 3 days
• Make quinoa and dressing ahead too
• Just reheat, assemble, and serve

How to Make Vegan Maple Roasted Brussels & Chickpea Bowl

Step 1: Preheat oven and prep veggies

Preheat oven to 425°F. In a large bowl, add 1 lb halved Brussels sprouts and 1 ½ cups cooked chickpeas. Drizzle with 2 tbsp olive oil and 1 tbsp maple syrup. Sprinkle with ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss well.

Step 2: Roast

Spread Brussels and chickpeas on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until crispy and golden.

Step 3: Make the maple dressing

In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp olive oil, and a pinch of salt until smooth and creamy.

Step 4: Assemble the bowl

In a round serving bowl, layer 1 cup cooked quinoa, ½ cup shredded carrot, roasted Brussels and chickpeas, and drizzle with the maple dressing. Top with 2 tbsp chopped parsley and 1 tsp sesame seeds (if using).

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you can. Reheat in the microwave or toss in a skillet to re-crisp the Brussels and chickpeas.

Why This Recipe Works (Quick Science)

Roasting brings out the natural sweetness in Brussels sprouts and gives chickpeas a crispy outer layer. The maple syrup caramelizes in the oven, adding a glaze-like coating. Pairing it with something tangy (Dijon + vinegar) balances the flavor so it’s not overly sweet. The quinoa adds protein and soaks up all that dressing like a sponge.

Common Mistakes

• Not drying the Brussels—wet veggies = soggy roast
• Crowding the baking sheet, which makes everything steam
• Skipping the stir halfway through roasting
• Using canned chickpeas without drying them off—they won’t crisp

What to Serve With

• A simple side of roasted sweet potatoes
• Warm pita or naan
• A cup of tomato or lentil soup
• A fresh green salad with lemon vinaigrette

FAQ

Can I use frozen Brussels sprouts?
Fresh is better for crispiness, but thawed and dried frozen ones can work in a pinch.

Is there a substitute for maple syrup?
Yes—try agave or honey (if not vegan).

Can I make this oil-free?
Yes, but the veggies won’t crisp as much. Use a splash of veggie broth instead.

Do I have to use quinoa?
Nope—rice, farro, couscous, or greens work too!

Final Thoughts

This Maple Roasted Brussels & Chickpea Bowl is one of those meals that feels special but comes together without fuss. It’s warm, crispy, sweet, and savory—all in one bite. Give it a try, and let me know how yours turns out in the comments. I’d love to hear what you added or swapped!