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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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If you’re in search of a vibrant and nourishing meal that’s easy to prepare, look no further than these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This delightful dish combines an array of colorful roasted vegetables, protein-packed chickpeas, and fluffy grains, all drizzled with a creamy, tangy dressing that balances sweetness and flavor. Perfect for busy weeknights or meal prep, these bowls are a wholesome option that can be customized to suit your taste preferences. Enjoy them warm or at room temperature for a satisfying meal any time of the day!

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)
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss sliced zucchini, carrot, broccoli florets, quartered red onion, and drained chickpeas with olive oil, smoked paprika, salt, and pepper.
  3. Spread the mixture on the prepared baking sheet in a single layer. Roast for 20–25 minutes until veggies are tender and chickpeas are crispy.
  4. Meanwhile, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust consistency with more water if necessary; season with salt and pepper.
  5. Divide cooked quinoa or rice among serving bowls and top with the roasted veggie mixture. Drizzle with dressing and garnish with chopped parsley or cilantro.

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