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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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Indulge in the vibrant flavors of Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This nourishing dish combines roasted seasonal vegetables, crispy chickpeas, and hearty grains, all drizzled with a creamy, tangy dressing that ties everything together beautifully. Perfect for lunch or dinner and ideal for meal prep, these bowls are versatile and customizable to suit any palate. Enjoy the delightful blend of textures and tastes in each satisfying bite!

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)
  • Cooked quinoa or rice for serving
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas. Drizzle with olive oil; season with smoked paprika, salt, and pepper. Toss until coated.
  3. Spread the mixture on the baking sheet in a single layer and roast for 20–25 minutes until tender.
  4. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth. Adjust consistency with more water if needed.
  5. Serve cooked quinoa or rice in bowls topped with the roasted veggie and chickpea mixture. Drizzle with dressing before serving.

Nutrition

Find it online: https://cookingwithmia.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing-2/

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