Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A vibrant and nourishing dish featuring roasted vegetables, chickpeas, and a creamy, sweet, and tangy maple Dijon tahini dressing. Perfect for quick lunches or cozy dinners!
Servings: 4 servings
Calories: 450kcal
Ingredients
Roasted Vegetables and Chickpeas
- 1 medium zucchini, sliced
- 1 medium carrot, sliced
- 1 crown broccoli, cut into florets
- 1 medium red onion, quartered
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- to taste salt and black pepper
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water (adjust for consistency)
Base and Garnish
- 2 cups cooked quinoa or rice
- to taste 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 sliced zucchini, carrot, broccoli florets, quartered red onion, and drained chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss until evenly coated.
Roasting
- Spread the vegetable and chickpea mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the veggies become tender and the chickpeas are crisp.
Making the Dressing
- While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Adjust the water until you reach a pourable, thick consistency. Season with salt and black pepper to taste.
Assembly
- Once the veggies and chickpeas are done roasting, divide the cooked quinoa or rice among four serving bowls. Top each bowl with the roasted mixture.
- Drizzle the bowls with the maple Dijon tahini dressing and garnish with chopped parsley or cilantro. Serve immediately.
Notes
Roasting tips: Cut veggies into similar sizes for even roasting. For extra crunch on chickpeas, roast them separately for the last few minutes. Dressing adjustments: For heat, mix in cayenne or hot sauce to the dressing. Store leftover dressing in the fridge for up to a week.