Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
This comforting dish features crispy roasted vegetables and protein-packed chickpeas, elevated by a creamy, tangy dressing for a nourishing meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Bowl
- 1 medium sweet potato, diced Adds a comforting touch and vibrant color.
- 1 medium red bell pepper, chopped Contributes crunch and color.
- 1 medium yellow bell pepper, chopped Enhances the dish's sweetness.
- 1 medium red onion, sliced Adds depth with its caramelized sweetness.
- 1 can (15 oz) chickpeas, rinsed and drained A protein-packed powerhouse.
- 2 tbsp olive oil Extra virgin for richness and roasting.
- 1 tsp smoked paprika Infuses with a smoky, earthy quality.
- 1 tsp garlic powder Enhances flavor with aroma.
- 1/2 tsp salt
- 1/4 tsp black pepper Adds warmth and zest.
- 2 cups cooked grains (quinoa, brown rice, or farro) Serves as a hearty base.
For the Dressing
- 3 tbsp tahini Adds nutty richness.
- 1 tbsp Dijon mustard Complement to tahini.
- 1 tbsp maple syrup Balances the tanginess.
- 1 tbsp apple cider vinegar Brings brightness.
- 1 tbsp lemon juice Enhances overall flavor.
- 2-4 tbsp warm water (to thin) Achieve a creamy, pourable consistency.
- 1/4 tsp salt Additional seasoning for dressing.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chickpeas, sweet potato, red pepper, yellow pepper, and red onion with olive oil and spices.
- Spread the mixture on the prepared baking sheet and roast for 25–30 minutes, stirring halfway.
Dressing Preparation
- In a separate bowl, whisk tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, and salt.
- Gradually add warm water until you reach a creamy consistency.
Assembly
- Distribute cooked grains into serving bowls.
- Top with roasted veggies and chickpeas.
- Drizzle generously with Maple Dijon Tahini dressing and serve.
Notes
For added nutrition, consider using a mix of grains. Make ahead and store in airtight containers. Refrigerate for up to 4 days.