Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
A flavorful and healthy vegetarian meal.
Ingredients:
For the roasted vegetables:
1 large sweet potato, peeled and cubed
1 zucchini, sliced
1 red bell pepper, sliced
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the chickpeas:
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon chili powder
For the maple Dijon tahini dressing:
1/4 cup tahini
1/4 cup maple syrup
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons water
Instructions:
Preheat oven: Preheat your oven to 400°F (200°C).
Roast vegetables: Toss the sweet potato, zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
Roast chickpeas: Toss the chickpeas with olive oil, cumin, and chili powder. Roast for 10-15 minutes, or until crispy.
Make dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, garlic, Dijon mustard, and water until smooth.
Assemble bowls: Divide the roasted vegetables and chickpeas among bowls. Drizzle with the maple Dijon tahini dressing.
Serve: Serve immediately and enjoy!
Tips:
You can add other vegetables to this dish, such as broccoli, carrots, or mushrooms.
For a spicier dressing, add a pinch of red pepper flakes.
Serve with a side salad or a dollop of Greek yogurt.
Enjoy this delicious and healthy roasted veggie chickpea bowl!