Roasted Vegetable and Chickpea Bowls
A colorful, nourishing dish filled with vibrant vegetables and protein-rich chickpeas, drizzled with a creamy Maple Dijon Tahini Dressing.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Roasted Vegetables
- 1 medium sweet potato, diced Sweet and creamy, packed with nutrients.
- 1 red bell pepper, chopped Adds vibrant color and hint of sweetness.
- 1 yellow bell pepper, chopped Brings sunny brightness to the bowl.
- 1 red onion, sliced Introduces savory depth.
- 1 can (15 oz) chickpeas, rinsed and drained Protein powerhouse adding chewiness.
- 2 tbsp olive oil Helps crisp the vegetables.
- 1 tsp smoked paprika Adds warm, smoky flavor.
- 1 tsp garlic powder Deepens the flavor profile.
- 1/2 tsp salt Enhances all other flavors.
- 1/4 tsp black pepper Balances the sweetness of the veggies.
For Serving
- 2 cups cooked grains (quinoa, brown rice, or farro) Provides a hearty base.
For the Dressing
- 3 tbsp tahini Adds a nutty flavor and velvety texture.
- 1 tbsp Dijon mustard Brightens the overall flavor.
- 1 tbsp maple syrup Complements tahini with sweetness.
- 1 tbsp apple cider vinegar Adds tangy kick.
- 1 tbsp lemon juice Freshens and uplifts flavors.
- 2–4 tbsp warm water (to thin) Achieves desired dressing consistency.
- 1/4 tsp salt Brings dressing flavors together.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss together the diced sweet potato, chopped red and yellow bell peppers, sliced red onion, and drained chickpeas.
- Add olive oil, smoked paprika, garlic powder, salt, and black pepper. Mix until all the ingredients are well-coated.
Cooking
- Spread the vegetable and chickpea mixture evenly on the prepared baking sheet.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through.
- Ensure everything becomes nicely caramelized.
Dressing Preparation
- In a separate bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, and lemon juice.
- Gradually add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Adjust seasoning with an extra pinch of salt if desired.
Assembly
- Once the vegetables and chickpeas are roasted, divide the cooked grains among serving bowls.
- Top with the roasted veggie and chickpea mixture.
- Drizzle with the Maple Dijon Tahini Dressing to finish.
Notes
Consider adding fresh herbs like parsley or cilantro on top for added freshness. Feel free to mix and match vegetables based on preferences. A sprinkle of sesame seeds or nuts adds crunch. For heat, add cayenne pepper or hot sauce to the dressing.