Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing combine perfectly roasted vegetables and crispy chickpeas with a creamy, tangy dressing for a wholesome, plant-based meal packed with flavor and nutrition.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 cups broccoli florets
1 red bell pepper, diced
1 medium zucchini, chopped
1 medium onion, diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
¼ cup tahini
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2–3 tablespoons water (to thin dressing)
Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli, red bell pepper, zucchini, and onion with olive oil, salt, pepper, garlic powder, and paprika.
- Spread vegetables evenly on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Place chickpeas on a separate baking sheet, drizzle with olive oil, sprinkle with salt, and roast for the last 15 minutes of the vegetable cooking time until crispy.
- Whisk tahini, maple syrup, Dijon mustard, apple cider vinegar, and water until smooth and pourable.
- Toss roasted veggies and chickpeas in a bowl or plate individually, then drizzle with the maple Dijon tahini dressing.
- Garnish with fresh parsley if desired and serve warm.
Notes
Swap veggies with cauliflower, sweet potatoes, or Brussels sprouts.
Add cooked quinoa or brown rice for a fuller meal.
Sprinkle with toasted nuts or seeds for extra crunch.
Add fresh lemon juice or zest for brightness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or microwave and add fresh dressing after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
