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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

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Discover the joy of creating Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing—a vibrant and nourishing meal that elevates any dining experience. This recipe combines colorful roasted vegetables and protein-packed chickpeas, all drizzled with a creamy, tangy dressing that ties it together perfectly. Whether you’re preparing a quick lunch or a hearty dinner, these customizable bowls are sure to impress. Feel free to use seasonal veggies and grains of your choice for endless variations. Perfect for busy weeknights or meal prep, this dish is as delightful to make as it is to eat!

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli crown, cut into florets
  • 1 red onion, quartered
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water (plus more as needed for thinning)
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss zucchini, carrot, broccoli, red onion, and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread on the baking sheet in a single layer.
  3. Roast for 20–25 minutes until tender and slightly crispy, stirring halfway through.
  4. While roasting, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth; adjust water if needed for consistency.
  5. Divide cooked quinoa or rice among bowls; top with roasted veggies and chickpeas. Drizzle with dressing and garnish with fresh herbs.

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