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

4.0

For the Roasted Vegetables and Chickpeas

1 can (15 oz) chickpeas, drained and rinsed

1 small sweet potato, peeled and cubed

1 red bell pepper, chopped

1 zucchini, chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper, to taste

For the Maple Dijon Tahini Dressing

¼ cup tahini

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons water (more if needed)

1 small garlic clove, minced

Salt and pepper, to taste

For the Bowls

2 cups cooked quinoa or brown rice (or any preferred grain)

Fresh parsley or cilantro for garnish (optional)

On a large baking sheet, combine the cubed sweet potato, chopped bell pepper, zucchini, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
Spread the vegetables and chickpeas out in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the chickpeas are crispy. Toss halfway through for even roasting.
Top with the roasted vegetables and chickpeas.
Drizzle with the Maple Dijon Tahini Dressing and garnish with fresh parsley or cilantro if desired.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 67 weeks ago

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