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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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Indulge in the vibrant flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing, a wholesome dish that brings together an array of roasted vegetables and crispy chickpeas, all drizzled with a creamy, tangy dressing. This colorful meal is not only nourishing but also perfect for any occasion—whether it’s a quick lunch, a hearty dinner, or meal prep for the week ahead. With easily customizable ingredients, you can adapt this recipe to suit your taste preferences while enjoying a delightful and satisfying plant-based experience.

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) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 20–25 minutes until vegetables are tender and chickpeas are crispy.
  4. Meanwhile, whisk tahini, Dijon mustard, maple syrup, lemon juice, water, salt, and pepper in a bowl until smooth. Adjust water for desired consistency.
  5. In serving bowls, layer cooked quinoa or rice topped with roasted veggie-chickpea mix. Drizzle with dressing and garnish with fresh herbs.

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