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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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Indulge in a bowl of vibrant flavors with our Roasted Veggie Chickpea Bowls topped with Maple Dijon Tahini Dressing! This wholesome dish combines an array of roasted vegetables and crispy chickpeas, all drizzled in a creamy, sweet-savory dressing that elevates every bite. Perfect for busy weeknights or meal prep, these bowls are not only easy to customize but also packed with nutrients, making them a favorite among both families and food lovers.

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).
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20–25 minutes until tender, stirring halfway through.
  4. In a bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust consistency with more water if needed.
  5. Divide cooked quinoa or rice into bowls; top with roasted veggies and chickpeas.
  6. Drizzle with dressing and garnish with fresh herbs.

Nutrition

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