Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are vibrant, nourishing bowls filled with roasted vegetables, crispy chickpeas, and hearty grains, all tied together with a tangy-sweet, creamy tahini dressing. Naturally vegan, perfect for meal prep.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin (optional)
- Dressing:
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water (to thin)
- Salt and pepper to taste
- For serving:
- 2 cups cooked quinoa, brown rice, or mixed greens
- Avocado slices (optional)
- Fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss chickpeas, sweet potato, broccoli, and onion with olive oil, salt, pepper, garlic powder, paprika, and cumin. Spread on baking sheet.
- Roast for 25–30 minutes, tossing halfway, until veggies are golden and chickpeas are crispy.
- Whisk together tahini, maple syrup, Dijon mustard, lemon juice, and warm water until smooth. Adjust seasoning and consistency to taste.
- Assemble bowls with grains or greens, roasted veggies and chickpeas, and drizzle with dressing. Top with avocado and herbs if using.
Notes
- Use cauliflower, Brussels sprouts, or butternut squash instead of listed veggies.
- Add tofu or eggs for extra protein.
- Spice up the dressing with sriracha or red pepper flakes.
- Store components separately and reheat veggies in oven or air fryer.
- Dressing may thicken in fridge—add warm water to loosen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
