Description

Savor the goodness of these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing. Packed with vibrant, roasted vegetables, crispy chickpeas, and a tangy-sweet tahini dressing, this gluten-free and vegan dish is perfect for a wholesome, nutrient-dense meal.

Ingredients

Units Scale

For the Roasted Veggies:

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
1/2 onion, sliced
Dash of garlic powder
Drizzle of olive oil
Salt and freshly ground black pepper, to taste

For the Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed
Drizzle of olive oil
Salt and pepper, to taste
Dash of garlic powder

For the Maple Dijon Tahini Dressing:

1/2 cup tahini
1/2 cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons maple syrup
1/4 cup apple cider vinegar
1/2 cup water
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Vegetables:
- Preheat oven to 400°F (200°C).
- Arrange broccoli, Brussels sprouts, onion, and sweet potato on a baking sheet.
- Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss to coat evenly.
Roast the Vegetables:
- Roast the veggies for 20-25 minutes, turning halfway, until tender and slightly caramelized.
Prepare the Chickpeas:
- Spread chickpeas on a separate baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder.
- Roast for 15 minutes until crispy.
Make the Dressing:
- In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
- Season with salt and pepper to taste.
Assemble the Bowls:
- Divide roasted vegetables and crispy chickpeas into bowls.
- Drizzle generously with Maple Dijon Tahini Dressing.
Serve:
- Enjoy warm with extra dressing on the side, if desired.

Notes

Adjust the water in the dressing to achieve desired consistency.
Add your favorite grains like quinoa or rice for a more filling meal.
Store leftovers in an airtight container for up to 3 days.