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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

 

Serves:  4

Preparation: Chopping vegetables and making dressing

By Fashion Mama on Facebook 25.04.25

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Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups broccoli florets

• 1 red bell pepper, chopped

• 1 medium sweet potato, diced

• 1 medium zucchini, sliced

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 cups cooked quinoa or brown rice

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For the Maple Dijon Tahini Dressing:

• ¼ cup tahini

• 2 tablespoons Dijon mustard

• 2 tablespoons maple syrup

• 1 tablespoon apple cider vinegar

• 1 tablespoons lemon juice

• 2–4 tablespoons warm water (to thin)

• Salt to taste

 

Garnish

Fresh herbs like parsley, chives, coriander

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Method

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1. Preheat your oven to 400°F (200°C).
 

2. On a baking sheet, toss the chickpeas, broccoli, red bell pepper, sweet potato, and zucchini with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer.
 

3. Roast the veggies and chickpeas in the oven for about 25-30 minutes, or until they are tender and slightly crispy. Stir halfway through cooking.
 

4. While the veggies are roasting, prepare the dressing. In a bowl, mix together tahini, maple syrup, Dijon mustard, lemon juice, and salt. Add water a little at a time until you reach your desired consistency.
 

5. Once the veggies and chickpeas are done roasting, remove them from the oven and let them cool slightly.
 

6. To assemble your bowls, start with a base of cooked quinoa or brown rice.
 

7. Top with the roasted veggies and chickpeas.
 

8. Drizzle the Maple Dijon Tahini Dressing over the top.

 

Your tasty Roasted Veggie & Chickpea Bowls are ready to enjoy! Dig in​