Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Warm and simple, these Roasted Veggie & Chickpea Bowls mix roasted veggies and crispy chickpeas with a tangy maple Dijon tahini sauce, making for a filling and nutritious meal.
Ingredients
Vegetables and Chickpeas
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup onion, sliced
- to taste garlic powder Dash
Maple Dijon Tahini Dressing
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup water Use more or less to adjust consistency
Seasoning and Oils
- to taste salt and freshly ground black pepper
- drizzle olive oil
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Arrange broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces on a baking sheet.
- Drizzle with olive oil, season with garlic powder, salt, and pepper, then toss to coat.
Roast the Vegetables
- Roast for 20–25 minutes, turning once, until tender and slightly caramelized.
Prepare the Chickpeas
- Spread drained chickpeas on a separate sheet, drizzle with olive oil, season with salt, pepper, and garlic powder.
- Roast for about 15 minutes until crispy.
Make the Maple Dijon Tahini Dressing
- Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
- Add water 1 tablespoon at a time to reach desired consistency. Season with salt and pepper.
Assemble the Bowls
- Divide roasted veggies and chickpeas into bowls and drizzle dressing on top.
- To serve with a grain, try a flavored orzo side for more texture and spice.
Notes
Serve warm or at room temperature. Store in airtight containers in the fridge, keeping dressing separate. Reheat veggies in the oven to maintain crispness.