Cooked - Roasted Veggie & Chickpea Bowls With Maple Dijon Tahini Dressing

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Home Pricing Community My Recipes

Roasted Veggie & Chickpea Bowls With Maple Dijon Tahini Dressing

2.0

1 can (15 oz) chickpeas, drained, rinsed, and dried

1 medium sweet potato, peeled and diced

1 small head broccoli, cut into florets

1½ cups chopped red cabbage

2 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

Salt and black pepper to taste

¼ cup tahini

1½ tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp lemon juice

1 clove garlic, minced

2–3 tbsp warm water

Salt to taste

Fresh herbs (parsley or cilantro)

Cooked grains (quinoa, rice, farro)

Red pepper flakes

Lemon wedges

Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
Rinse and dry chickpeas thoroughly.
Toss sweet potatoes, broccoli, and red cabbage in olive oil, paprika, garlic powder, salt, and pepper. Toss chickpeas with oil and seasonings separately.
Spread everything on baking sheets in a single layer. Avoid overcrowding.
Roast for 25–30 minutes, flipping halfway through, until veggies are caramelized and chickpeas are crisp.
In a bowl or blender, mix tahini, maple syrup, mustard, lemon juice, garlic, and salt. Add warm water gradually to reach desired consistency.
Assemble bowls: layer grains (if using), then roasted vegetables and chickpeas.
Drizzle with dressing and garnish with herbs, lemon, or chili flakes.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 28 weeks ago

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