Description
A hearty, plant-based bowl featuring roasted vegetables and chickpeas, served with a creamy maple dijon tahini dressing. Perfect for meal prep, lunch, or a wholesome dinner.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 head broccoli, cut into small florets
- 2 bell peppers (red, orange, or yellow), sliced
- 1 small red onion, chopped into wedges
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp sesame seeds (optional)
- 2 tbsp chopped fresh cilantro (for garnish)
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Pinch of salt
- 2–4 tbsp warm water (to thin as needed)
Instructions
- Preheat oven to 425°F (220°C).
- Pat chickpeas dry with a clean towel to remove moisture.
- On a large baking sheet, combine chickpeas, broccoli, bell peppers, and red onion.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread in a single layer and roast for 25–30 minutes, stirring halfway through.
- While roasting, whisk together tahini, maple syrup, Dijon mustard, lemon juice, garlic powder, and salt in a bowl.
- Add warm water gradually until dressing is creamy and pourable.
- Remove roasted veggies and chickpeas from oven and let cool slightly.
- Assemble bowls by layering the roasted mixture over grains (if using), drizzle with dressing, and garnish with sesame seeds and cilantro.