Description
Discover a delightful and nourishing meal with these Roasted Veggie Chickpea Bowls featuring a creamy Maple Dijon Tahini Dressing. Perfect for busy weeknights or casual gatherings, this dish combines colorful roasted vegetables and protein-rich chickpeas over a bed of quinoa or rice. Whether you’re looking for a quick dinner solution or a meal prep option, these bowls are versatile, satisfying, and packed with flavor. Customize them with your favorite seasonal veggies, grains, and toppings to create a dish that suits your taste. With just 40 minutes of preparation time, you’ll enjoy a wholesome meal that’s as delicious as it is easy to make.
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
- 2 cups cooked quinoa or rice
- 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)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a lined baking sheet.
- Roast for 20–25 minutes until tender and golden brown.
- For the dressing, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth; adjust consistency as desired.
- Assemble bowls with quinoa/rice topped with roasted veggies and chickpeas. Drizzle with dressing and garnish with fresh herbs.
Nutrition
- Serving Size: 1 bowl (around 500g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg