Description
This Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing is a nourishing, plant-based dish loaded with texture, color, and flavor. Roasted broccoli, bell peppers, red onions, and crispy chickpeas form the hearty base, while a sweet and tangy tahini dressing ties it all together. Perfect for meal prep, lunch, or dinner, it’s a satisfying and wholesome option that feels both comforting and refreshing.
Ingredients
Roasted Veggies & Chickpeas:
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 head of broccoli, cut into small florets
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 small red onion, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Maple Dijon Tahini Dressing:
- 3 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced (optional)
- 2–4 tablespoons warm water (to thin dressing)
- Salt, to taste
Optional Toppings:
- Sesame seeds
- Fresh parsley or cilantro
- Cooked grains like quinoa, rice, or farro
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss chickpeas, broccoli, bell peppers, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the mixture in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway.
- While roasting, whisk tahini, Dijon mustard, maple syrup, lemon juice, garlic, and salt in a small bowl.
- Slowly add warm water until the dressing reaches desired consistency.
- Remove roasted vegetables from the oven once golden and slightly crisp.
- Assemble bowls with a grain base if using, top with roasted mixture, drizzle with dressing, and garnish with toppings.