Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

 

Ingredients

For the Roasted Veggies & Chickpeas:

1 can (15 oz) chickpeas, drained & rinsed

1 small sweet potato, diced

1 zucchini, sliced

1 bell pepper (any color), chopped

1/2 red onion, sliced

1 cup broccoli florets

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp cumin

Salt & pepper to taste

For the Maple Dijon Tahini Dressing:

1/4 cup tahini

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tbsp maple syrup (or sugar-free substitute)

1 small garlic clove, minced

2–4 tbsp warm water (to thin as needed)

Salt & pepper to taste

For Assembling the Bowls:

2 cups cooked quinoa, brown rice, or cauliflower rice

1/4 cup pumpkin seeds or chopped nuts (optional)

Fresh parsley or cilantro, for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the veggies & chickpeas:

In a large bowl, toss the chickpeas and chopped veggies with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.

Spread evenly on the baking sheet.

3. Roast for 25-30 minutes, stirring halfway through, until veggies are tender and chickpeas are crispy.

4. Make the dressing:

Whisk together tahini, Dijon mustard, lemon juice, maple syrup (or substitute), garlic, salt, and pepper.

Add warm water gradually until you reach a smooth, pourable consistency.

5. Assemble the bowls:

Divide quinoa (or chosen base) into bowls.

Top with roasted veggies and chickpeas.

Drizzle with the tahini dressing.

Sprinkle with pumpkin seeds and fresh herbs.

6. Enjoy warm or chilled!

Would you like any modifications, maybe a specific veggie or protein addition?