Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
This roasted veggie and chickpea bowl is packed with colorful vegetables and crispy chickpeas, all topped with a sweet and tangy maple Dijon tahini dressing. A healthy and flavorful meal, perfect for lunch or dinner
Ingredients
For the Bowls:
- 1 can 15 oz chickpeas, drained and rinsed
- 1 sweet potato peeled and diced
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 red onion sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 2 cups fresh spinach or mixed greens
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons water to thin the dressing, more if needed
- Salt and pepper to taste
Instructions
Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Prepare the veggies and chickpeas:
- On the baking sheet, toss the diced sweet potatoes, red bell pepper, zucchini, red onion, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread the mixture out evenly.
Roast the veggies and chickpeas:
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
Prepare the dressing:
- In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, apple cider vinegar, and water. Add more water if needed to achieve a smooth, pourable consistency. Season with salt and pepper to taste.
Assemble the bowls:
- In serving bowls, layer the cooked quinoa or rice as a base. Add a handful of spinach or mixed greens. Top with the roasted veggies and crispy chickpeas.
Drizzle and serve:
- Drizzle the bowls generously with the maple Dijon tahini dressing. Serve immediately and enjoy!