Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A vibrant and nourishing bowl featuring roasted vegetables, crispy chickpeas, and a creamy maple dijon tahini dressing.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Roasted Veggies
- 1 medium zucchini, sliced adding a mild sweetness and lovely texture
- 1 medium carrot, sliced providing a vibrant color and crunch
- 1 crown broccoli, cut into florets for that earthy, nutritious touch
- 1 medium red onion, quartered delivering a zesty flavor
- 15 oz can chickpeas, drained and rinsed offering protein and heartiness
- 2 tablespoons olive oil enhancing flavors and promoting crispiness
- 1 teaspoon smoked paprika infusing a smoky depth
- Salt and black pepper, to taste seasoning makes all the difference
For the Dressing
- 1/4 cup tahini creamy goodness for the dressing
- 1 tablespoon Dijon mustard for a tangy kick
- 1 tablespoon maple syrup introducing a hint of sweetness
- 2 tablespoons lemon juice brightening up the dressing
- 2 tablespoons water (adjust for consistency) achieving the perfect texture
Base and Garnish
- 2 cups cooked quinoa or rice serving as a hearty base
- Fresh parsley or cilantro, chopped for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss together the zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and black pepper. Spread the mixture evenly on the baking sheet and roast for 20 to 25 minutes, until the veggies are tender and the chickpeas are crunchy.
Dressing
- Meanwhile, prepare the dressing by whisking together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Adjust the consistency with more water as necessary.
Assembly
- Divide the cooked quinoa or rice among four serving bowls. Top with the roasted vegetable and chickpea mixture.
- Drizzle dressing over the top and garnish with fresh parsley or cilantro.
- Serve immediately and enjoy!
Notes
Storage: This recipe stores well in the refrigerator for up to five days. You can freeze the roasted veggies and chickpeas separately. Reheat in the oven for best texture or use the microwave for convenience. To make it vegan, the dressing is naturally suitable for diverse diets.