Looking for a wholesome and hearty meal that’s as nutritious as it is delicious? This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing combines the earthy goodness of autumn vegetables with the rich, creamy tang of a unique dressing. Perfect for a comforting dinner or as a make-ahead lunch, this recipe is sure to satisfy your cravings for something savory and sweet.
Ideal for Whom?
This recipe is perfect for anyone looking to incorporate more plant-based dishes into their diet without sacrificing flavor. It’s also great for meal preppers seeking easy, reheatable options that keep well in the fridge. Whether you’re a busy professional, a health-conscious eater, or simply a lover of all things veggie, this bowl will meet your needs.
What Makes This Bowl Special?
- Diverse Textures: From the crispy chickpeas to the tender roasted vegetables, each bite offers a new sensation.
- Rich Flavors: The Maple Dijon Tahini Dressing adds a creamy, tangy, and slightly sweet note that complements the natural flavors of the vegetables beautifully.
- Nutritional Powerhouse: Packed with fiber, protein, and a variety of vitamins and minerals, this bowl is as good for you as it tastes.
Ingredients and Equipment Needed
Ingredients
- Produce:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces
- 15 oz canned chickpeas, drained and rinsed
- Garlic powder
- Condiments:
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Baking & Spices:
- Salt and freshly ground black pepper
- Oils & Vinegars:
- Olive oil
- 1/4 cup apple cider vinegar
- Liquids:
- 1/2 cup water
Kitchen Tools
- Large baking sheet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Mixing spoon
Preparation Steps
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss broccoli, Brussels sprouts, and sweet potatoes with olive oil, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes until caramelized.
- Crisp the Chickpeas: On a separate baking sheet, season chickpeas with olive oil, garlic powder, salt, and pepper. Roast for about 15 minutes until crispy.
- Create the Dressing: Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a bowl. Adjust consistency with water and season to taste.
Tips for the Best Bowl
- Roasting: Ensure your vegetables are cut in uniform sizes for even cooking.
- Dressing Consistency: Adjust the thickness of your dressing by adding water gradually until you reach the desired consistency.
- Serving Warm: This bowl is best enjoyed warm, but it can also be served at room temperature if you’re on the go.
Storing and Serving
Storage: Store the components separately in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Serving Suggestion: This bowl pairs well with a slice of crusty bread or a side of quinoa for extra protein.
FAQ
Q: Can I use other vegetables?
A: Absolutely! Try roasted carrots, cauliflower, or red onions for a different twist.
Q: Is there a nut-free alternative for tahini?
A: For a nut-free version, consider using sunflower seed butter or simply omitting the tahini.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
Wrap-Up
This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is more than just a meal; it’s a celebration of flavors and textures that are sure to delight. Give this recipe a try for your next meal prep session or family dinner. Don’t forget to share your culinary creations online and subscribe to our blog for more delicious, plant-based recipes!
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Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
Description
Savor this Roasted Vegetable & Chickpea Bowl with a creamy Maple Dijon Tahini Dressing. Healthy, flavorful, and perfect for any meal!