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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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★★★★★

5 from 18 reviews

A vibrant and wholesome Roasted Veggie Chickpea Bowl featuring a medley of roasted zucchini, carrot, broccoli, red onion, and crispy chickpeas, all tossed in a smoky paprika blend and served over quinoa or rice. This nourishing bowl is topped with a creamy, tangy Maple Dijon Tahini Dressing, making it a perfect plant-based meal packed with flavor and nutrients.

Ingredients

Scale

Roasted Vegetables and Chickpeas

  • 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

Maple Dijon Tahini Dressing

  • 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)

Additional

  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
  2. Prepare Veggies and Chickpeas: In a mixing bowl, combine the sliced zucchini, sliced carrot, broccoli florets, quartered red onion, and drained chickpeas. Add the olive oil, smoked paprika, salt, and pepper. Toss everything together until well coated with the oil and spices.
  3. Roast the Vegetables: Spread the veggie and chickpea mixture evenly on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas have a crispy exterior.
  4. Make the Dressing: While the veggies roast, in a separate bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth and creamy. Add additional water a teaspoon at a time if needed to achieve your desired dressing consistency.
  5. Assemble the Bowls: Divide the cooked quinoa or rice evenly among serving bowls. Top with the roasted vegetables and crispy chickpeas. Drizzle generously with the Maple Dijon Tahini Dressing and garnish with chopped fresh parsley or cilantro for a burst of freshness.

Notes

  • You can swap quinoa with brown rice or cauliflower rice for variation.
  • Adjust the level of maple syrup or lemon juice in the dressing to suit your taste preference for sweetness or tanginess.
  • Use fresh herbs like parsley or cilantro as garnish to add brightness to the dish.
  • For extra protein, consider adding roasted tofu or a boiled egg if not vegan.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

Keywords: roasted vegetable bowl, chickpea bowl, tahini dressing, vegan meal, healthy dinner, plant-based recipe, quinoa bowl, maple dijon dressing

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