Description
Indulge in the vibrant flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This wholesome meal is perfect for any occasion, offering a delightful combination of roasted vegetables, crispy chickpeas, and fluffy grains, all drizzled with a creamy dressing that balances sweet and tangy notes. Ideal for lunch, dinner, or meal prep, this dish not only satisfies your cravings but also nourishes your body with plant-based protein and fiber. Easy to prepare and customizable, it’s a colorful addition to your weekly menu that the whole family will love!
Ingredients
- 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
- 2 cups cooked quinoa or rice
- 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)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss zucchini, carrot, broccoli, onion, chickpeas, olive oil, smoked paprika, salt, and pepper.
- Spread the mixture on the baking sheet in a single layer and roast for 20–25 minutes until tender and slightly crispy.
- Meanwhile, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth; adjust consistency if needed.
- Serve bowls with quinoa or rice topped with the roasted veggies and dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520
- Sugar: 9g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Customize vegetables based on seasonal availability or personal preference such as bell peppers or sweet potatoes. For added protein options like grilled chicken or tofu can be included. Store leftovers in an airtight container for up to four days.