Print

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This nourishing dish combines colorful roasted vegetables, crispy chickpeas, and fluffy grains, all topped with a creamy, tangy dressing that brings everything together beautifully. Perfect as a healthy lunch, dinner, or meal prep option, these bowls are not only satisfying but also customizable to suit your taste preferences.

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 cups cooked quinoa or rice

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast in the oven for 20–25 minutes until veggies are tender and caramelized.
  4. While the vegetables roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a separate bowl until smooth. Adjust consistency with more water if needed; season with salt and pepper.
  5. To serve, divide cooked quinoa or rice among bowls and top generously with roasted veggie and chickpea mixture. Drizzle with dressing.

Nutrition

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