Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A wholesome meal featuring roasted vegetables, crispy chickpeas, and a creamy Maple Dijon Tahini dressing.
Servings: 4 servings
Calories: 450kcal
Ingredients
Roasted Vegetables and Chickpeas
- 1 zucchini, sliced into half-moons
- 1 carrot, sliced into thin rounds
- 1 broccoli crown, cut into bite-sized florets
- 1 red onion, quartered
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil for tossing vegetables
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water adjust for consistency
Base
- 2 cups cooked quinoa or rice
- to taste Fresh parsley or cilantro, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly with olive oil.
Toss Vegetables and Chickpeas
- In a large mixing bowl, combine the zucchini, carrots, broccoli, red onion, and chickpeas. Drizzle with olive oil, and sprinkle with smoked paprika, salt, and black pepper. Toss until well coated.
Roast Your Veggies and Chickpeas
- Spread the mixture evenly on the baking sheet and roast in the oven for 20-25 minutes until vegetables are tender and chickpeas are crispy.
Prepare the Dressing
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water. Adjust consistency with more water if needed, and season with salt and pepper.
Assemble the Bowls
- Divide cooked quinoa or rice among four bowls, top with roasted vegetables and chickpeas, drizzle with dressing, and garnish with parsley or cilantro.
Serve and Enjoy!
- Serve the bowls immediately while warm.
Notes
For an extra burst of flavor, consider adding minced garlic or chili flakes. Experiment with seasonal vegetables and dressings to suit your taste.