Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini Dressing
This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is a nourishing, plant-based meal packed with flavor and nutrients. The roasted vegetables and crispy chickpeas provide a hearty base, while the maple Dijon tahini dressing offers a sweet and tangy kick that brings everything together. It's perfect for meal prepping or a wholesome dinner and a great way to incorporate more veggies and plant-based protein into your diet.
For the Vegetables:
2 cups broccoli florets
2 cups zucchini, sliced
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
1 can (15 oz) chickpeas, drained and rinsed
½ onion, sliced
Dash of garlic powder
Salt and freshly ground black pepper, to taste
Drizzle of olive oil
For the Maple Dijon Tahini Dressing:
¼ cup tahini
¼ cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons maple syrup
¼ cup apple cider vinegar
½ cup water (more if needed)
Directions:
1. Preheat the oven to 400°F (200°C). On a large baking sheet, arrange the broccoli, zucchini, onion, and sweet potato. Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss to coat.
2. Roast the vegetables for 20-25 minutes, turning halfway, until tender and caramelized.
3. Spread the chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder, and roast for 15 minutes until crispy.
4. For the dressing, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. Add more water if needed for desired consistency, and season with salt and pepper.
5. Assemble the bowls by dividing the roasted vegetables and chickpeas. Drizzle with the dressing.
6. Serve warm, with extra dressing on the side if desired.
Prep Time: 15 minutes
Kcal: 350 per serving