Description
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a delightful way to enjoy a wholesome and nutritious meal.
Ingredients
Scale
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 red onion, quartered
- 1 broccoli crown, in florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons water (plus more to thin)
- Salt and pepper, to taste
- 2 cups cooked quinoa or rice
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, combine the sliced zucchini, carrot, quartered red onion, broccoli florets, and the drained chickpeas. Drizzle in the olive oil and sprinkle with smoked paprika, salt, and pepper. Toss everything together until all the ingredients are evenly coated.
- Spread the veggie and chickpea mixture onto your prepared baking sheet and roast for about 20 to 25 minutes, stirring halfway through.
- While the veggies are roasting, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and water in a separate bowl until smooth.
- Once your veggies and chickpeas are done roasting, assemble your bowls starting with a base of cooked quinoa or rice. Top each with the warm roasted veggies and chickpeas, drizzle the tahini dressing, and finish with a sprinkle of chopped parsley or cilantro.
Notes
Ensure to chop your vegetables uniformly for even cooking. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 220 mg
- Protein: 12 g