Description
These Roasted Veggie & Chickpea Bowls are packed with nutritious, flavorful vegetables and chickpeas, roasted to perfection and paired with a creamy, tangy Maple Dijon Tahini Dressing. Perfect for a healthy and satisfying lunch or dinner!
Ingredients
Scale
- For the Roasted Vegetables and Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- For the Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons water (more if needed)
- 1 small garlic clove, minced
- Salt and pepper, to taste
- For the Bowls
- 2 cups cooked quinoa or brown rice (or any preferred grain)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Roast the Vegetables and Chickpeas:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, combine the cubed sweet potato, chopped bell pepper, zucchini, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
- Spread the vegetables and chickpeas out in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the chickpeas are crispy. Toss halfway through for even roasting.
- Prepare the Maple Dijon Tahini Dressing:
- In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, and water. Adjust the consistency by adding more water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
- Assemble the Bowls:
- In each serving bowl, add a portion of cooked quinoa or rice as the base.
- Top with the roasted vegetables and chickpeas.
- Drizzle with the Maple Dijon Tahini Dressing and garnish with fresh parsley or cilantro if desired.
- Serve:
- Serve the bowls immediately while warm, or store them in the fridge for a make-ahead meal for up to 3 days.
Notes
- Feel free to customize the vegetables based on what you have on hand. Other great options include broccoli, cauliflower, or brussels sprouts.
- For added protein, top with avocado slices, pumpkin seeds, or a fried egg.
- This recipe is perfect for meal prep—simply divide into individual containers for an easy, healthy lunch or dinner throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0g