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Vibrant Roasted Veggie and Crispy Chickpea Bowls with Maple Dijon Tahini Dressing

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Fusion
  • Diet: Vegan

Description

These vibrant roasted veggie and crispy chickpea bowls are a wholesome and colorful plant-based meal, featuring seasoned vegetables, crispy chickpeas, and a creamy maple Dijon tahini dressing.

Ingredients

Units Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil (for chickpeas)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tablespoons olive oil (for veggies)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 cups cooked quinoa or rice
  • Fresh parsley or cilantro for garnish (optional)
  • For Maple Dijon Tahini Dressing:
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2–3 tablespoons warm water (to thin)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on one side of the baking sheet.
  3. In a bowl, toss sweet potatoes, broccoli, bell pepper, and zucchini with 2 tablespoons olive oil, garlic powder, cumin, salt, and pepper. Spread on the other side of the baking sheet.
  4. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and chickpeas are crispy.
  5. While roasting, prepare the dressing: Whisk tahini, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Add warm water gradually until desired consistency is reached.
  6. To assemble, divide cooked quinoa or rice among bowls. Top with roasted veggies and chickpeas.
  7. Drizzle with maple Dijon tahini dressing and garnish with fresh herbs if desired.

Notes

  • Use any combination of seasonal vegetables you have on hand.
  • The dressing can be made in advance and stored in the fridge for up to a week.
  • Swap quinoa for brown rice, couscous, or cauliflower rice to change it up.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 9g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 14g
  • Cholesterol: 0mg

Find it online: https://newsvks.com/vibrant-roasted-veggie-and-crispy-chickpea-bowls-with-maple-dijon-tahini-dressing/