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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients

Zucchini
 1 Zucchini
sliced
Carrot
 1 Carrot
sliced
Broccoli Crown
 1 Broccoli Crown
cut into florets
Red Onion
 1 Red Onion
quartered
Can Chickpeas
 1 Can Chickpeas
drained and rinsed
Olive Oil
 2 tablespoons Olive Oil
Smoked Paprika
 1 teaspoon Smoked Paprika
Salt And Pepper
 Salt And Pepper
to taste
Tahini
 0.25 cup Tahini
Dijon Mustard
 1 tablespoon Dijon Mustard
Maple Syrup
 1 tablespoon Maple Syrup
Lemon Juice
 2 tablespoons Lemon Juice
Water
 2 tablespoons Water
or more, as needed, for thinning
Salt And Pepper
 Salt And Pepper
to taste
Cooked Quinoa Or Rice
 2 cups Cooked Quinoa Or Rice
Fresh Parsley Or Cilantro
 Fresh Parsley Or Cilantro
chopped (for garnish)

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

cookefast (Imili Johnson)

PrepCookTotalShares
15 min25 min40 min2

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.
  • 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
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.
  • 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
Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.
  • 2 cups Cooked Quinoa Or Rice
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!
  • Fresh Parsley Or Cilantro
    chopped (for garnish)
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

cookefast (Imili Johnson)

PrepCookTotalShares
15 min25 min40 min2

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

Ingredients

Zucchini
 1 Zucchini
sliced
Carrot
 1 Carrot
sliced
Broccoli Crown
 1 Broccoli Crown
cut into florets
Red Onion
 1 Red Onion
quartered
Can Chickpeas
 1 Can Chickpeas
drained and rinsed
Olive Oil
 2 tablespoons Olive Oil
Smoked Paprika
 1 teaspoon Smoked Paprika
Salt And Pepper
 Salt And Pepper
to taste
Tahini
 0.25 cup Tahini
Dijon Mustard
 1 tablespoon Dijon Mustard
Maple Syrup
 1 tablespoon Maple Syrup
Lemon Juice
 2 tablespoons Lemon Juice
Water
 2 tablespoons Water
or more, as needed, for thinning
Salt And Pepper
 Salt And Pepper
to taste
Cooked Quinoa Or Rice
 2 cups Cooked Quinoa Or Rice
Fresh Parsley Or Cilantro
 Fresh Parsley Or Cilantro
chopped (for garnish)

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.
  • 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
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.
  • 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
Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.
  • 2 cups Cooked Quinoa Or Rice
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!
  • Fresh Parsley Or Cilantro
    chopped (for garnish)