Roasted Veggie and Chickpea Bowl with Maple Dijon Tahini Dressing
This Roasted Veggie and Chickpea Bowl is a nutrient-packed, flavor-filled meal that combines roasted seasonal vegetables, crispy spiced chickpeas, and a creamy Maple Dijon Tahini Dressing. It’s an easy, plant-based meal that’s perfect for meal prep or a satisfying weeknight dinner. The dressing adds the perfect balance of sweet, tangy, and nutty flavors.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Dietary Info: Vegan, gluten-free
Ingredients
For the Roasted Vegetables:
2 cups sweet potatoes, diced
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cauliflower florets
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
For the Maple Dijon Tahini Dressing:
¼ cup tahini
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp warm water (to thin, as needed)
¼ tsp salt
¼ tsp black pepper
For the Bowl Base & Toppings:
2 cups cooked quinoa or brown rice
1 cup baby spinach or kale
¼ cup pumpkin seeds or sunflower seeds (optional)
2 tbsp fresh parsley, chopped
½ avocado, sliced (optional)
Instructions
Step 1: Roast the Vegetables (30 minutes)
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss sweet potatoes, bell pepper, zucchini, and cauliflower with olive oil, salt, black pepper, smoked paprika, and garlic powder.
4. Spread the veggies in a single layer on one half of the baking sheet.
Step 2: Roast the Chickpeas (30 minutes)
5. Pat the chickpeas dry with a paper towel to remove excess moisture.
6. Toss them with olive oil, cumin, smoked paprika, garlic powder, and salt.
7. Spread on the other half of the baking sheet with the veggies.
8. Roast everything for 25-30 minutes, flipping halfway through, until the veggies are tender and the chickpeas are crispy.
Step 3: Cook the Quinoa or Rice (While Roasting)
9. If not already cooked, prepare quinoa or brown rice according to package instructions.
Step 4: Make the Maple Dijon Tahini Dressing (5 minutes)
10. In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, apple cider vinegar, salt, and pepper.
11. Add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
Step 5: Assemble the Bowls (5 minutes)
12. Divide the quinoa or rice among serving bowls.
13. Add a handful of baby spinach or kale.
14. Top with the roasted vegetables and crispy chickpeas.
15. Drizzle with Maple Dijon Tahini Dressing.
16. Garnish with pumpkin seeds, fresh parsley, and avocado slices.
Cooking Notes & Tips
Crispier Chickpeas: Let the chickpeas cool for a few minutes after roasting to get extra crispy.
Make it Spicier: Add red pepper flakes or a dash of cayenne to the chickpeas.
Substitutions: Swap quinoa for farro or couscous. Swap tahini for almond or peanut butter.
Meal Prep Tip: Store the ingredients separately and assemble just before eating to keep the textures fresh.
Storage: Store leftovers in the fridge for up to 4 days. Dressing may thicken; add a splash of water before using.
Common Questions & Answers
Q: Can I use different vegetables?
A:Absolutely! Try butternut squash, Brussels sprouts, mushrooms, or carrots.
Q: Can I make this dressing ahead of time?
A:Yes! It keeps in the fridge for up to a week. Shake well before using.
Q: How can I make this bowl higher in protein?
A:Add grilled tofu, tempeh, or a sprinkle of hemp seeds.
Q: Is there a nut-free alternative to tahini?
A:Yes! Sunflower seed butter is a great substitute.
Nutritional Information
Calories: 450
Protein: 14g
Carbohydrates: 52g
Fat: 20g
Fiber: 10g
Sugar: 10g
Sodium: 480mg
This Roasted Veggie and Chickpea Bowl with Maple Dijon Tahini Dressing is a flavorful, hearty, and wholesome meal that’s perfect for any day of the week. Enjoy!