Print

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Print Recipe

A hearty and healthy bowl packed with roasted sweet potatoes, bell peppers, zucchini, red onion, cherry tomatoes, and chickpeas, all tossed in a smoky paprika seasoning, then drizzled with a sweet and tangy maple dijon tahini dressing.

Ingredients

Scale
  • For the Bowls:
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, sliced
  • 1 zucchini, chopped
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine sweet potato, red bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas.
  3. Drizzle with olive oil and sprinkle with smoked paprika; toss to coat evenly.
  4. Spread the vegetables and chickpeas in a single layer on a baking sheet.
  5. Roast for 25-30 minutes, or until vegetables are tender and lightly browned.
  6. While roasting, prepare the Maple Dijon Tahini Dressing (see notes) or use your favorite dressing.
  7. Divide the roasted mixture among bowls and drizzle with dressing before serving.

Notes

For the Maple Dijon Tahini Dressing, whisk together 1/4 cup tahini, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, and 2-3 tablespoons water until smooth. Adjust water for desired consistency. Season with salt and pepper to taste.

Nutrition

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