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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
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Warm your heart and satisfy your hunger with Roasted Veggie Chickpea Bowls drizzled with a creamy Maple Dijon Tahini Dressing. This vibrant dish combines roasted vegetables and crispy chickpeas over fluffy grains, making it perfect for busy weeknights or gatherings with friends. The delightful balance of flavors, enhanced by the tangy dressing, will make this recipe a go-to favorite in your kitchen. With its ease of preparation and endless customization options, you can easily create a nourishing meal tailored to your tastes. Experience the joy of wholesome eating with these colorful, delicious bowls!

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli crown, cut into florets
  • 1 red onion, quartered
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water (plus more as needed for thinning)
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread on the baking sheet in a single layer.
  3. Roast for 20–25 minutes until tender and caramelized, stirring halfway through.
  4. Meanwhile, mix tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth; adjust consistency as needed.
  5. Serve the roasted veggie mixture over cooked quinoa or rice and drizzle with dressing.

Nutrition

Find it online: https://themealjournal.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/