Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are hearty, colorful bowls featuring roasted vegetables, crispy chickpeas, and fluffy grains, all tied together with a creamy, tangy-sweet dressing. They’re nourishing, plant-based, and perfect for meal prep.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups broccoli florets
- 1 red onion, sliced
- 2 carrots, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika or cumin (optional)
- 2 cups cooked quinoa, rice, or farro (for serving)
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tbsp Dijon mustard
- 1 1/2 tbsp maple syrup
- 2 tbsp lemon juice
- 1 garlic clove, minced or grated
- 2–4 tbsp warm water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes, broccoli, onion, carrots, and chickpeas with olive oil, salt, pepper, and optional paprika or cumin. Spread evenly on the sheet.
- Roast for 25–30 minutes, tossing halfway through, until golden and crisp on the edges.
- Meanwhile, whisk together tahini, Dijon mustard, maple syrup, lemon juice, garlic, salt, and warm water until smooth and pourable.
- Assemble bowls with grains on the bottom, roasted veggies and chickpeas on top, and drizzle generously with dressing.
- Garnish with fresh herbs or seeds if desired, and serve warm or chilled.
Notes
- Swap in seasonal vegetables like cauliflower, zucchini, or bell peppers.
- Add avocado or hummus for extra creaminess.
- Use brown rice, bulgur, or couscous instead of quinoa.
- Toss in baby spinach or arugula for added greens.
- Add cayenne or hot sauce to the dressing for spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
