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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Deliciously Nourishing Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

A wholesome embrace of tender roasted veggies and crunchy chickpeas, drizzled with a silky Maple Dijon Tahini Dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Zucchini Substitute with yellow squash if desired.
  • 1 medium Carrot Use parsnips for a different flavor profile.
  • 2 cups Broccoli florets Substitute with cauliflower or Brussels sprouts.
  • 1 medium Red onion Yellow onion can be a substitute.
  • 1 can Canned chickpeas Use kidney beans for a different taste.
For the Dressing
  • 3 tablespoons Tahini Peanut or almond butter makes a good substitute.
  • 2 tablespoons Dijon mustard Yellow mustard can be used in a pinch.
  • 2 tablespoons Maple syrup Honey or agave can be used as alternatives.
  • 1 tablespoon Lemon juice Vinegar can be used for a different flavor.
  • 2 tablespoons Olive oil Avocado oil can be used as an alternative.
Seasonings
  • 1 teaspoon Smoked paprika Regular paprika or chili powder are suitable substitutes.
  • Salt & Pepper Adjust to taste.
For Garnishing
  • Fresh parsley or cilantro Any herb can be used based on preference.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Chop the vegetables into bite-sized pieces.
  2. In a large mixing bowl, combine chopped zucchini, carrot, broccoli florets, red onion, and drained canned chickpeas.
  3. Drizzle olive oil over the mixture and season with smoked paprika, salt, and pepper. Toss until well-coated.
  4. Spread the veggies and chickpeas on the baking sheet and roast for 20-25 minutes, stirring halfway through.
  5. Whisk together tahini, Dijon mustard, maple syrup, lemon juice, and a splash of water until smooth. Adjust consistency with more water if needed, and season with salt and pepper.
  6. Once roasted, layer quinoa or rice in serving bowls, topped with the roasted mixture, and drizzle with dressing.
  7. Garnish with freshly chopped parsley or cilantro and serve warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2000IUVitamin C: 90mgCalcium: 100mgIron: 3mg

Notes

Chop veggies in advance for quick assembly; store in airtight containers for meal prep. Store leftovers for up to 4 days in the fridge.

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