Description
These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a delicious and nutritious vegan meal. Packed with a variety of colorful vegetables, protein-rich chickpeas, and a flavorful tahini dressing, this dish is perfect for a satisfying lunch or dinner.
Ingredients
Roasted Vegetables:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 1 zucchini, sliced (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil (or lemon juice for oil-free)
- 1 tsp garlic powder
- Salt and black pepper, to taste
Maple Dijon Tahini Dressing:
- ½ cup tahini
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼–½ cup water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Spread broccoli, Brussels sprouts, sweet potatoes, onion, and zucchini on a large baking sheet. Drizzle with olive oil (or lemon juice), sprinkle with garlic powder, salt, and pepper. Toss to coat.
- In a separate section or pan, toss chickpeas with a little oil, garlic powder, salt, and pepper.
- Roast vegetables and chickpeas in the oven for 20–25 minutes, stirring once halfway through, until veggies are tender and slightly crispy.
- While veggies roast, prepare the dressing: In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and enough water to reach your desired consistency. Season with salt and pepper.
- Assemble bowls by dividing roasted vegetables and chickpeas among 4 bowls. Drizzle with maple Dijon tahini dressing before serving.
Notes
- You can substitute other veggies like cauliflower, carrots, or bell peppers.
- Serve over rice, quinoa, or leafy greens for a heartier meal.
- Store leftovers in separate containers to keep things crisp; dressing keeps in the fridge for up to 5 days.
