Description
A vibrant, wholesome bowl filled with roasted veggies, crispy chickpeas, and a creamy tahini dressing.
Ingredients
Scale
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 red onion, quartered
- 1 broccoli crown, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- ¼ cup tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp water (plus more to thin, if needed)
- 2 cups cooked quinoa or rice
- Chopped parsley or cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine zucchini, carrot, quartered red onion, broccoli florets, and chickpeas. Drizzle olive oil and sprinkle with smoked paprika, salt, and pepper; toss to coat.
- Spread the mixture on a baking sheet and roast for 20–25 minutes, stirring halfway.
- For the tahini dressing, whisk tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth.
- Assemble bowls with quinoa or rice as the base, topped with roasted veggies and chickpeas, and drizzle with tahini dressing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days—great for meal prepping!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
Nutrition
- Calories: 400 kcal
- Sodium: 300 mg
- Protein: 14 g