Roasted Vegetable and Chickpea Bowl Enjoy a vivid bowl of roasted vegetables and chickpeas that is enhanced by the creamy, tangy richness of Maple Dijon Tahini Dressing! It’s a symphony of tastes and textures! Roasted veggies, soft chickpeas, and hearty quinoa are all celebrated in this nutrient-dense and full dish, which is brought together by a thick, velvety sauce that is at once savory and sweet. The nutty, somewhat sweet taste of tahini counterbalances the mild sharpness of the roasted veggies with every mouthful, and the subtle warmth and depth are provided by the maple and Dijon. Perfect for a nutritious lunch or supper that will leave you feeling fed and pleased, this bowl is a wonderful joy for the senses.
Ingredients For Roasted Vegetable and Chickpea Bowl
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 15 oz canned chickpeas, drained and rinsed
- 1 dash garlic powder
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
- 1/4 cup apple cider vinegar
- Drizzle of olive oil
- 1/2 cup water
Directions For Roasted Vegetable and Chickpea Bowl
- Get the veggies ready:
Set oven temperature to 400°F, or 200°C. Arrange the Brussels sprouts, sweet potatoes, and broccoli florets on a wide baking sheet. Add a drizzle of olive oil and season with salt, freshly ground black pepper, and garlic powder. Toss to evenly coat the veggies. - Cook the Veggies:
Roast the veggies for 20 to 25 minutes in a warm oven, stirring them halfway through, or until they are soft and beginning to caramelize. - Get the chickpeas ready:
Put the drained chickpeas on a different baking sheet and roast the veggies at the same time. Add a drizzle of olive oil and season with a pinch of garlic powder, salt, and pepper. Bake for about fifteen minutes, or until the chickpeas become crispy. - Prepare the Tahini Dressing with Maple Dijon:
Combine the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium-sized bowl and whisk until well combined. One spoonful at a time, add additional water to the dressing if it’s too thick until you have the right consistency. To taste, add salt and pepper for - seasoning.
Assemble the Bowl: Evenly distribute the roasted veggies and chickpeas among serving dishes. Overtop, drizzle with the Maple Dijon Tahini Dressing. - Serving suggestion: Present the bowls warm, and feel free to add more dressing on the side. Savor this filling, tasty, and nutritious dish!