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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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These roasted veggie and chickpea bowls are packed with flavor and drizzled with a sweet and tangy maple Dijon tahini dressing.

Ingredients

Scale
  • 1 sweet potato, peeled and diced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups cooked quinoa or rice
  • For the dressing:
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2–3 tablespoons water, to thin
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss sweet potato, bell pepper, zucchini, and chickpeas with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, until vegetables are tender and chickpeas are crispy.
  4. Meanwhile, make the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Season with salt.
  5. Assemble bowls: Divide cooked quinoa or rice among bowls, top with roasted vegetables and chickpeas, and drizzle with dressing. Serve warm.

Nutrition

Find it online: https://cheerychop.com/roasted-veggie-chickpea-bowls-recipe/