Description
Vibrant Roasted Veggie and Crispy Chickpea Bowls with Maple Dijon Tahini Dressing are hearty, wholesome bowls filled with colorful roasted vegetables, spiced crispy chickpeas, and drizzled with a sweet and tangy tahini dressing for a nourishing plant-based meal.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil (for chickpeas)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 tbsp olive oil (for vegetables)
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1–2 tbsp warm water (to thin dressing)
- Salt to taste (for dressing)
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Pat chickpeas dry and toss with olive oil, smoked paprika, garlic powder, and salt. Spread on one baking sheet.
- On the second sheet, toss broccoli, bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
- Roast chickpeas and vegetables for 25–30 minutes, stirring halfway, until crispy and golden.
- While roasting, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and salt. Add warm water gradually until dressing reaches desired consistency.
- To assemble, divide quinoa or rice into bowls, top with roasted veggies and chickpeas, and drizzle with maple Dijon tahini dressing.
Notes
- Feel free to swap in seasonal veggies like sweet potatoes or Brussels sprouts.
- Make the dressing in advance and store in the fridge for up to 5 days.
- Double the chickpeas for extra protein and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg