Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients:
1 cup chickpeas, drained and rinsed
1 zucchini, sliced
1 bell pepper, chopped
1 sweet potato, cubed
1 tbsp olive oil
Salt and pepper to taste
2 cups cooked quinoa or rice
Fresh parsley (optional, for garnish)
For the Maple Dijon Tahini Dressing:
2 tbsp tahini
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
2 tbsp water (to thin)
Salt and pepper to taste
Preparation:
Preheat oven to 400°F (200°C). On a baking sheet, toss the chickpeas, zucchini, bell pepper, and sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until veggies are tender and lightly browned.
While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Season with salt and pepper to taste.
To assemble, divide the cooked quinoa or rice into bowls. Top with roasted veggies and chickpeas.
Drizzle with the Maple Dijon Tahini Dressing and garnish with fresh parsley if desired.
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