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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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If you’re craving a vibrant and nourishing meal, look no further than these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This delightful dish combines roasted seasonal vegetables and crispy chickpeas over a bed of quinoa or rice, all drizzled with a creamy and tangy tahini dressing. Not only is it easy to prepare, but it’s also highly customizable—perfect for weeknight dinners or meal prepping for healthy lunches throughout the week. Each bowl is packed with plant-based goodness that will keep you satisfied, making it an ideal choice for anyone looking to enjoy a wholesome meal.

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 the oven to 400°F (200°C) and line a baking sheet.
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper in a bowl. Spread on the baking sheet and roast for 20-25 minutes, stirring halfway.
  3. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, salt, and pepper in a separate bowl until smooth.
  4. Divide cooked quinoa or rice among serving bowls and top with roasted veggies and chickpeas.
  5. Drizzle with tahini dressing and garnish with chopped parsley or cilantro.

Nutrition

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