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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 comforting flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing, a wholesome meal that’s both satisfying and nourishing. This vibrant dish combines roasted seasonal vegetables and crispy chickpeas over a bed of fluffy quinoa or rice, all drizzled with a creamy, tangy dressing that elevates every bite. Perfect for busy weeknights or meal prep, these bowls are customizable to fit your taste preferences. Enjoy this colorful medley that brings joy and nutrition to your table!

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 the 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 drained chickpeas. Drizzle with olive oil and season with smoked paprika, salt, and pepper. Toss to coat evenly.
  3. Spread the mixture on the prepared baking sheet in an even layer and roast for 20–25 minutes, stirring halfway through until caramelized.
  4. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust consistency with more water if necessary.
  5. To serve, divide cooked quinoa or rice among bowls and top with the roasted veggie-chickpea mixture. Drizzle generously with the dressing.

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