Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a delicious and nourishing meal that bring together the sweetness of roasted vegetables, the heartiness of crispy chickpeas, and a creamy, tangy dressing. This vibrant dish is perfect for weeknight dinners or meal prep, as it combines wholesome ingredients with a delightful balance of flavors.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained, rinsed, and dried
- 1 medium sweet potato, peeled and diced
- 1 small head broccoli, cut into florets
- 1½ cups chopped red cabbage
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- ¼ cup tahini
- 1½ tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp warm water
- Fresh herbs (parsley or cilantro)
- Cooked grains (quinoa, rice, farro)
- Red pepper flakes
- Lemon wedges
Instructions
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Rinse and thoroughly dry chickpeas to ensure crispiness.
- Toss sweet potatoes, broccoli, and red cabbage in olive oil and spices in a mixing bowl; season chickpeas separately.
- Spread veggies and chickpeas in a single layer on baking sheets.
- Roast for 25–30 minutes, flipping halfway through until golden.
- Blend tahini, maple syrup, mustard, lemon juice, minced garlic, and warm water until smooth for the dressing.
- Assemble bowls by layering cooked grains (if using), topped with roasted veggies and chickpeas.
- Drizzle dressing over bowls and garnish with fresh herbs and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 7g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg