Description
Satisfy your cravings with Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing – Discover a delicious plant-based meal option today!
Ingredients
Scale
- 1 medium sweet potato (about 8 oz/225g), diced into ¾-inch cubes
- 1 red bell pepper, chopped into 1-inch pieces
- 1 small head of broccoli (about 8 oz/225g), cut into florets
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz/425g) chickpeas, drained, rinsed and patted dry
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ cup (60g) tahini, well stirred
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 2–4 tablespoons water, to thin
- ¼ teaspoon salt
- Pinch of black pepper
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or mixed greens
- ¼ cup chopped fresh herbs (parsley, cilantro, or dill)
- 2 tablespoons pumpkin seeds or sunflower seeds
Instructions
- Step 1: Preheat and prep Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. While the oven heats, chop all your vegetables into similar-sized pieces to ensure even cooking. Remember that starchier vegetables like sweet potatoes take longer to cook, so cut them slightly smaller than the rest.
- Step 2: Season the vegetables In a large bowl, toss the sweet potato, bell pepper, broccoli, and red onion with 2 tablespoons olive oil and the spices (garlic powder, cumin, smoked paprika, salt, and pepper). Spread them in a single layer across one of the prepared baking sheets, ensuring they’re not overcrowded.
- Step 3: Prepare the chickpeas In the same bowl (no need to wash it), toss the dried chickpeas with 1 tablespoon olive oil, salt, garlic powder, and cumin until evenly coated. Spread them in a single layer on the second baking sheet.
- Step 4: Roast Place both baking sheets in the preheated oven. Roast the chickpeas for about 20-25 minutes, shaking the pan halfway through, until golden and crispy. The vegetables will need approximately 25-30 minutes total, with a toss halfway through cooking. You’ll know they’re done when the edges are caramelized and the sweet potatoes are fork-tender.
- Step 5: Make the dressing While everything roasts, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and minced garlic in a small bowl. Gradually add water, one tablespoon at a time, until you reach a pourable but thick consistency. Season with salt and pepper to taste. The dressing should coat the back of a spoon but still drizzle easily.
- Step 6: Assemble your bowls Start with a base of quinoa or brown rice (about ½ cup per bowl) and a handful of fresh greens. Top with the roasted vegetables and chickpeas, then drizzle generously with the Maple Dijon Tahini Dressing. Finish with a sprinkle of fresh herbs and seeds for added texture and nutrition.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg