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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

a Bowls with Maple Dijon Tahini Dressing Recipe
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★★★★★

4.9 from 15 reviews

A vibrant and nutritious bowl featuring roasted broccoli, Brussels sprouts, sweet potato, onion, and crispy chickpeas, all drizzled with a creamy and tangy maple Dijon tahini dressing. This plant-based dish is perfect for a wholesome lunch or dinner and is easy to prepare with simple ingredients.

Ingredients

Scale

Roasted Vegetables

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and cubed
  • 1 medium onion, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp olive oil, divided
  • 1 tsp garlic powder, divided
  • 1 tsp salt, divided
  • ½ tsp black pepper, divided

Maple Dijon Tahini Dressing

  • ¼ cup tahini
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2–4 tbsp water (to thin dressing as needed)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables and chickpeas.
  2. Prepare Vegetables: On a large baking sheet, spread out the broccoli florets, halved Brussels sprouts, cubed sweet potato, and sliced onion. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the garlic powder, salt, and black pepper. Toss everything well to ensure an even coating of oil and seasoning.
  3. Roast Vegetables: Place the baking sheet in the oven and roast for 20 to 25 minutes, flipping the vegetables halfway through the cooking time. Roast until the vegetables are tender and have a nice browned color.
  4. Prepare Chickpeas: While the vegetables roast, on a separate baking sheet, toss the drained chickpeas with 1 tablespoon olive oil, the remaining garlic powder, salt, and black pepper. Spread them out evenly.
  5. Roast Chickpeas: Roast the chickpeas in the oven for about 15 minutes until they turn golden and crispy. Shake the pan or stir once halfway through for even roasting.
  6. Make Dressing: In a bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Add water gradually (2 to 4 tablespoons) to thin the dressing to your preferred consistency. Season with salt and pepper to taste.
  7. Assemble Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the maple Dijon tahini dressing. Serve warm for a comforting and flavorful meal.

Notes

  • You can customize the vegetables based on seasonal availability or preference.
  • For extra protein, add cooked quinoa or brown rice as a base.
  • Make sure chickpeas are rinsed and thoroughly dried before roasting for crispier texture.
  • The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
  • Adjust the thickness of the dressing by adding water slowly until desired consistency is reached.

Nutrition

Keywords: roasted vegetable bowl, chickpea bowl, tahini dressing, maple Dijon dressing, healthy vegetarian recipe, plant-based bowl

Find it online: https://www.sanacooks.com/a-bowls-with-maple-dijon-tahini-dressing-recipe-2/