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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
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Discover the vibrant and nourishing Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing, a delightful dish that’s perfect for busy weeknights or meal prep. This colorful bowl combines roasted seasonal vegetables and crispy chickpeas, all topped with a creamy, sweet, and tangy tahini dressing that elevates every bite. Enjoy the versatility of this recipe by switching up the vegetables or grains based on your preferences, making it an ideal choice for any occasion. Packed with nutrients and flavor, these bowls will leave you feeling satisfied and energized!

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 the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas in a bowl with olive oil, smoked paprika, salt, and pepper. Spread onto the prepared baking sheet.
  3. Roast for 20–25 minutes until tender and golden brown, stirring halfway through.
  4. For the dressing, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, salt, and pepper in a small bowl until smooth.
  5. To serve, divide quinoa or rice among bowls and top with roasted veggies and chickpeas. Drizzle with dressing.

Nutrition

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