Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients

1 Zucchini

sliced

1 Carrot

sliced

1 Broccoli Crown

cut into florets

1 Red Onion

quartered

1 Can Chickpeas

drained and rinsed

2 tablespoons Olive Oil

1 teaspoon Smoked Paprika

Salt And Pepper

to taste

0.25 cup Tahini

1 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

2 tablespoons Lemon Juice

2 tablespoons Water

or more, as needed, for thinning

Salt And Pepper

to taste

2 cups Cooked Quinoa Or Rice

Fresh Parsley Or Cilantro

chopped (for garnish)

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

cookefast (Imili Johnson)

Prep	Cook	Total	Shares
15 min	25 min	40 min	3

Elevate your meal with these Roasted Veggie Chickpea Bowls, topped with a creamy, tangy Maple Dijon Tahini Dressing! This dish is a delicious combination of wholesome roasted vegetables, protein-packed chickpeas, and fluffy quinoa or rice, all brought together by a vibrant dressing that adds just the right amount of sweetness and zing. Perfect for a quick lunch or a satisfying dinner, these bowls are not only nutritious but also bursting with flavor and color. Easy to prepare and full of healthy ingredients, this recipe will quickly become a staple in your meal rotation.

meal prep

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Instructions

Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with oil. In a mixing bowl, toss the sliced zucchini, carrot, broccoli florets, quartered red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, and the chickpeas are slightly crispy.

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, a teaspoon at a time, until the dressing is pourable but still thick. Season with salt and pepper to taste.

Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.

Drizzle the bowls generously with the maple Dijon tahini dressing. Garnish with freshly chopped parsley or cilantro for added freshness and color. Serve immediately and enjoy the delightful combination of flavors and textures!

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

cookefast (Imili Johnson)

Prep	Cook	Total	Shares
15 min	25 min	40 min	3

meal prep

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Ingredients

1 Zucchini

sliced

1 Carrot

sliced

1 Broccoli Crown

cut into florets

1 Red Onion

quartered

1 Can Chickpeas

drained and rinsed

2 tablespoons Olive Oil

1 teaspoon Smoked Paprika

Salt And Pepper

to taste

0.25 cup Tahini

1 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

2 tablespoons Lemon Juice

2 tablespoons Water

or more, as needed, for thinning

Salt And Pepper

to taste

2 cups Cooked Quinoa Or Rice

Fresh Parsley Or Cilantro

chopped (for garnish)

Instructions

Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.