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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 craving a nourishing meal that bursts with flavor and color, look no further than Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This delightful dish features crispy chickpeas, an array of vibrant roasted vegetables, and a creamy tahini dressing that ties everything together beautifully. Perfect for busy weeknights or meal prep, these bowls allow for endless customization based on your favorite ingredients. Whether you’re enjoying it for lunch or dinner, this recipe is sure to become a staple in your kitchen!

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 the oven to 400°F (200°C).
  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 a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
  4. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth; season with salt and pepper.
  5. Divide cooked quinoa or rice among serving bowls and top with roasted veggies and chickpeas. Drizzle with dressing and garnish with chopped parsley or cilantro.

Nutrition

Find it online: https://mrrecipes.net/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/