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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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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are the perfect meal for anyone seeking a vibrant and nutritious dish. This recipe showcases an array of beautifully roasted vegetables and crispy chickpeas, all drizzled with a creamy, tangy dressing that elevates every bite. Ideal for busy weeknights or meal prepping for the week ahead, these bowls are not only visually appealing but also packed with plant-based protein and wholesome grains. Enjoy them warm or at room temperature; they make for a delightful lunch or dinner option.

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 oven to 400°F (200°C).
  2. In a bowl, combine sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Toss with olive oil, smoked paprika, salt, and pepper.
  3. Spread the mixture evenly on a baking sheet and roast for 20–25 minutes until tender and golden.
  4. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a separate bowl until smooth. Season with salt and pepper.
  5. Assemble bowls by dividing cooked quinoa or rice among serving dishes and topping with roasted veggies and chickpeas.
  6. Drizzle with dressing and garnish with fresh parsley or cilantro.

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