Print

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you crave a colorful and nourishing meal, look no further than these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This vibrant dish combines perfectly roasted vegetables and crispy chickpeas, all topped with a creamy and tangy dressing that takes the flavors to the next level. Whether you’re preparing dinner for a busy weeknight or meal prepping for the week ahead, these bowls are not only easy to make but also packed with plant-based protein and wholesome ingredients. Enjoy each satisfying bite that brings joy to your table!

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)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss sliced zucchini, carrot, broccoli florets, quartered red onion, and drained chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on the baking sheet in a single layer.
  3. Roast for 20–25 minutes until tender and slightly crispy, stirring halfway through.
  4. Meanwhile, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth. Season with salt and pepper.
  5. Divide cooked quinoa or rice among serving bowls and top generously with the roasted mixture.
  6. Drizzle with Maple Dijon Tahini Dressing and garnish with fresh parsley or cilantro before serving.

Nutrition