Print

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re on the lookout for a nourishing and vibrant meal, look no further than Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This delightful dish combines an array of colorful roasted vegetables with protein-rich chickpeas, all topped with a creamy, flavorful dressing that will tantalize your taste buds. Perfect for busy weeknights or meal prep, these bowls are not only delicious but also customizable to fit your preferences. Whether enjoyed warm or at room temperature, this wholesome recipe is sure to satisfy everyone at the table!

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli crown, cut into florets
  • 1 red onion, quartered
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water (plus more as needed for thinning)
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss together your sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Drizzle with olive oil and sprinkle on smoked paprika along with salt and pepper. Spread everything out in a single layer on your prepared baking sheet. Roast for about 20-25 minutes until the veggies are tender and caramelized while stirring halfway through.
  3. While your veggies roast away, grab another bowl to whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water. Mix until smooth and creamy. If it's too thick for your liking, add more water by the teaspoon until it's pourable. Don’t forget to season with salt and pepper!
  4. Once everything is roasted to perfection, divide cooked quinoa or rice among four serving bowls. Top each one generously with the veggie-chickpea mixture.
  5. Drizzle the Maple Dijon Tahini Dressing all over and sprinkle fresh chopped parsley or cilantro over each bowl. Serve warm or at room temperature.

Nutrition

Find it online: https://quickfoodjournal.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/