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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

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Indulge in the vibrant flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing, a nourishing and colorful dish that’s perfect for any meal. This delightful recipe features an array of roasted vegetables and crispy chickpeas served over fluffy quinoa or rice, all drizzled with a creamy, sweet dressing that elevates each bite. Ideal for busy weeknights or laid-back family gatherings, these bowls can be enjoyed warm or at room temperature, making them a versatile option for meal prep. With the added crunch of fresh herbs and customizable ingredient options, you’ll find yourself coming back to this wholesome recipe again and again.

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli crown, cut into florets
  • 1 red onion, quartered
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water (plus more as needed for thinning)
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper in a bowl. Spread on a baking sheet.
  3. Roast for 20-25 minutes until veggies are tender and chickpeas are crispy.
  4. In a separate bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, salt, and pepper until smooth.
  5. Serve cooked quinoa or rice in bowls topped with roasted veggies and chickpeas. Drizzle with dressing and garnish with fresh herbs.

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