Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A vibrant and nutritious meal packed with colorful vegetables and protein-rich chickpeas, drizzled with a creamy maple dijon tahini dressing.
Ingredients
Vegetables and Chickpeas
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas (15 oz), drained and rinsed
For Roasting
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- to taste Salt and pepper
For Serving
- 2 cups cooked quinoa or rice
For the Dressing
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water Adjust consistency with more water if needed
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Toss well.
Roasting
- Spread the mixture on the baking sheet and roast for 20–25 minutes, stirring halfway through until golden.
Dressing
- While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust consistency with more water if needed; season with salt and pepper.
Serving
- To serve, divide cooked quinoa or rice into bowls. Top with roasted veggies and chickpeas then drizzle with dressing.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. For a grain-free option, substitute quinoa or rice with cauliflower rice.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 57gProtein: 15gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 10gSugar: 5g