Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
A delightful bowl featuring roasted sweet potatoes, colorful peppers, and chickpeas, complemented by a creamy maple Dijon tahini dressing.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Bowl
- 1 medium sweet potato, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 can chickpeas, rinsed and drained (15 oz)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked grains (quinoa, brown rice, or farro)
For the Dressing
- 3 tbsp tahini
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2-4 tbsp warm water (to thin)
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chickpeas, diced sweet potato, chopped red and yellow bell peppers, and sliced red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Roasting
- Spread the veggie and chickpea mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 25–30 minutes, stirring halfway through.
Preparing the Dressing
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, and 1/4 tsp salt. Gradually add warm water until the dressing is smooth.
Assembly
- Divide the cooked grains among individual serving bowls. Top with the roasted veggies and chickpeas, and drizzle generously with the maple Dijon tahini dressing.
Notes
Enhance flavor with fresh lemon juice over veggies. Broil for crunchier texture. Customize spices as desired.