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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
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Enjoy nourishing Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing that are colorful and packed with flavor. Try this delightful recipe today!

Ingredients

Scale
  • 1 zucchini
  • 1 carrot
  • 1 broccoli crown
  • 1 red onion
  • 1 can chickpeas (15 oz)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 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)
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Drizzle with olive oil and season with smoked paprika, salt, and pepper; toss well to coat.
  3. Spread the mixture on the baking sheet in a single layer and roast for 20–25 minutes until tender and slightly crispy.
  4. While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, salt, and pepper in another bowl until smooth.
  5. Serve by dividing cooked quinoa or rice into bowls and topping generously with the roasted veggie mixture and dressing.

Nutrition

Find it online: https://fastmealfix.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/