Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
A vibrant and flavorful vegan bowl! 🌈
Ingredients:
For the Roasted Vegetables:
1 large sweet potato, peeled and cubed
1 large butternut squash, peeled, seeded, and cubed
1 head broccoli, cut into florets
1 red onion, cut into wedges
1 cup chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Maple Dijon Tahini Dressing:
1/4 cup tahini
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Preheat Oven: Preheat oven to 400°F (200°C).
Prepare Vegetables: Toss sweet potato, butternut squash, broccoli, onion, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
Roast Vegetables: Spread vegetable mixture on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
Make the Dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, water, salt, and pepper.
Assemble Bowls: Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and enjoy!
Tips:
You can add other vegetables to the bowl, such as carrots, bell peppers, or Brussels sprouts.
For a spicier dressing, add a pinch of red pepper flakes.
Serve with your favorite grains, such as quinoa or brown rice.