Description

Experience vibrant flavors and wholesome nutrition with Roasted Veggie Chickpea Bowls drizzled with a creamy Maple Dijon Tahini Dressing. This colorful dish is perfect for busy weeknights or meal prep, allowing you to customize it with your favorite vegetables and grains. Packed with protein-rich chickpeas and fresh veggies, each bowl offers a satisfying culinary experience that appeals to both kids and adults alike. The addition of the tangy dressing elevates the dish, making every bite delightful. Whether you’re serving it warm or enjoying it cold as leftovers, this recipe is sure to become a staple in your kitchen!

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

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Instructions

Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
In a bowl, toss sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on the prepared baking sheet.
Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until creamy. Adjust consistency as needed.
Divide cooked quinoa or rice among bowls and top with roasted veggies and chickpeas. Drizzle with dressing and garnish with parsley or cilantro.

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 480
Sugar: 8g
Sodium: 300mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg