🥗 Bright, hearty, and full of vibrant flavor, these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are the ultimate nourishing meal. Roasted seasonal vegetables, crispy chickpeas, and a creamy, tangy maple Dijon tahini dressing come together in one deliciously simple dish. 🧄✨
⸻
🧾 Ingredients (Serves 2–3)
🥕 Roasted Vegetables & Chickpeas
• 1 cup broccoli florets
• 1 cup diced sweet potatoes
• 1 cup sliced carrots
• 1 cup cooked chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
⸻
🍚 Bowl Base
• 1½ cups cooked quinoa or brown rice
• 1 tbsp chopped fresh parsley (optional)
• Lemon wedges for garnish
⸻
🥣 Maple Dijon Tahini Dressing
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp lemon juice 🍋
• 2 tbsp warm water (more if needed for consistency)
• Salt & pepper to taste
⸻
🔥 Instructions
1. Roast the Vegetables & Chickpeas
• Preheat oven to 400°F (200°C).
• Toss the broccoli, sweet potatoes, carrots, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, tossing halfway through, until tender and lightly browned.
⸻
2. Prepare the Dressing
• In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, salt, and pepper.
• Gradually add warm water, whisking until smooth and pourable. Adjust seasoning if needed.
⸻
3. Assemble the Bowls
• Divide the cooked quinoa or rice among bowls.
• Top each bowl with a mix of roasted veggies and chickpeas.
• Drizzle generously with the maple Dijon tahini dressing.
• Garnish with fresh parsley and serve with lemon wedges for an extra burst of brightness.
⸻
✨ A creamy, roasted, and flavorful plant-based bowl that’s perfect for lunch or dinner.
#RoastedVeggieChickpeaBowl #mapledijontahini #ComfortFoodDelight #QuickAndFlavorful #CreamyAndDelicious #BrightAndBalanced