Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A colorful and nourishing dish featuring tender roasted vegetables, chickpeas, and a creamy maple dijon tahini dressing, perfect for meal prep or family dinners.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the roasted veggies and chickpeas
- 1 count zucchini, sliced into rounds Provides a soft and sweet texture.
- 1 count carrot, sliced Adds an earthy, slightly crunchy bite.
- 1 crown broccoli, cut into florets Adds a pop of green and nutritious crunch.
- 1 count red onion, quartered Contributes a hint of sweetness and depth.
- 1 15 oz can chickpeas, drained and rinsed Provides protein and a hearty feel.
- 2 tablespoons olive oil For tossing and roasting, brings rich flavor.
- 1 teaspoon smoked paprika Adds warmth and subtle smokiness.
- to taste salt and black pepper For seasoning.
For the maple dijon tahini dressing
- 1/4 cup tahini A creamy sesame paste for richness.
- 1 tablespoon Dijon mustard Lends a tangy kick.
- 1 tablespoon maple syrup Adds natural sweetness.
- 2 tablespoons lemon juice Brightens the flavors.
- 2 tablespoons water Adjust for consistency.
For serving
- 2 cups cooked quinoa or rice Serves as a hearty base.
- optional Fresh parsley or cilantro, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, toss together chopped zucchini, sliced carrot, broccoli florets, quartered red onion, and rinsed chickpeas.
- Drizzle 2 tablespoons of olive oil over the mixture and sprinkle smoked paprika, salt, and black pepper. Ensure everything is evenly coated.
Cooking
- Spread the veggie-chickpea mixture evenly on the lined baking sheet. Roast for 20-25 minutes until the vegetables are tender and the chickpeas are slightly crispy.
- While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Adjust the consistency with more water if needed and season with salt and pepper.
- Once the veggies are roasted, divide the cooked quinoa or rice among four serving bowls. Top each bowl with the roasted vegetables and crispy chickpeas.
- Drizzle the maple Dijon tahini dressing generously over each bowl. Finish with a sprinkle of fresh parsley or cilantro.
Notes
Customize your veggies, add nuts or seeds for texture, and store leftovers properly to maintain freshness. This dish can also be served cold, perfect for meal prep.