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Roasted veggie chickpea bowls with maple dijon tahini dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

A hearty, nutritious meal bursting with flavor, featuring roasted vegetables and protein-rich chickpeas, topped with creamy maple Dijon tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Healthy, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Roasted Vegetables and Chickpeas
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli crown, cut into florets
  • 1 red onion, quartered
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
Base
  • 2 cups cooked quinoa or rice
Maple Dijon Tahini Dressing
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water Adjust more for desired consistency

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Toss well to coat.
  3. Spread the mixture evenly on the prepared baking sheet and roast for 20–25 minutes. Stir halfway through until the veggies are golden brown.
Dressing Preparation
  1. While the vegetables are roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust the consistency with more water if needed, and season with salt and pepper.
Serving
  1. To serve, divide the cooked quinoa or rice into bowls. Top with the roasted veggies and chickpeas, then drizzle the dressing on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop. Store the tahini dressing separately to keep the veggies crisp.