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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 on the hunt for a nourishing meal that’s colorful, flavorful, and packed with nutrients, look no further than these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing. This delightful dish combines a medley of roasted vegetables and crispy chickpeas, all drizzled with a creamy, tangy dressing that elevates every bite. Perfect for busy weeknights or as a centerpiece for family gatherings, this recipe is simple to prepare and can be customized based on your favorite ingredients. Packed with wholesome flavors and vibrant colors, each bowl promises satisfaction and joy in every mouthful.

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).
  2. In a bowl, toss together sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas with olive oil, smoked paprika, salt, and pepper.
  3. Spread the mixture evenly on a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
  4. While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, water (to desired consistency), salt, and pepper for the dressing.
  5. Once roasted, divide cooked quinoa or rice into bowls and top with the roasted veggies and chickpeas.
  6. Drizzle with the Maple Dijon Tahini Dressing and garnish with fresh parsley or cilantro.

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