Description
Elevate your meal with these Roasted Veggie Chickpea Bowls, topped with a creamy, tangy Maple Dijon Tahini Dressing! This dish is a delicious combination of wholesome roasted vegetables, protein-packed chickpeas, and fluffy quinoa or rice, all brought together by a vibrant dressing that adds just the right amount of sweetness and zing. Perfect for a quick lunch or a satisfying dinner, these bowls are not only nutritious but also bursting with flavor and color. Easy to prepare and full of healthy ingredients, this recipe will quickly become a staple in your meal rotation.
Ingredients
For the Roasted Veggies:
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water (or more, as needed, for thinning)
- Salt and pepper, to taste
For the Bowls:
- 2 cups cooked quinoa or rice
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
Step 1: Roast the Veggies
Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with oil. In a mixing bowl, toss the sliced zucchini, carrot, broccoli florets, quartered red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, and the chickpeas are slightly crispy.
Step 2: Make the Dressing
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, a teaspoon at a time, until the dressing is pourable but still thick. Season with salt and pepper to taste.
Step 3: Assemble the Bowls
Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas.
Step 4: Garnish and Serve
Drizzle the bowls generously with the maple Dijon tahini dressing. Garnish with freshly chopped parsley or cilantro for added freshness and color. Serve immediately and enjoy the delightful combination of flavors and textures!
Notes
Cooking Note:
- For extra flavor, add a pinch of cumin or red pepper flakes to the veggies before roasting.
- The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
- You can substitute the quinoa or rice with other grains like bulgur, couscous, or farro for variety.
Serving Suggestions:
- Serve these bowls warm or at room temperature, making them perfect for meal prep or a picnic.
- Pair with a light soup or a fresh green salad for a complete meal.
- Add extra protein by topping with grilled chicken, tofu, or a poached egg.
Tips:
- For crispier chickpeas, pat them dry thoroughly before roasting and ensure they are spread out in a single layer on the baking sheet.
- Feel free to customize the vegetables based on what you have on hand or what is in season.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 250 mg per serving
- Protein: 12 grams per serving