Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini Dressing

Introduction

This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is a nourishing, plant-based meal that’s bursting with flavor and packed with nutrients. The roasted vegetables and crispy chickpeas provide a hearty, satisfying base, while the maple Dijon tahini dressing adds a sweet and tangy kick that ties everything together. Whether you’re meal prepping for the week or looking for a wholesome weeknight dinner, this bowl is as versatile as it is delicious. Plus, it’s a great way to incorporate more vegetables and plant-based proteins into your diet!

Why This Recipe is Perfect for You

This dish is perfect for anyone who loves nutrient-dense meals that are easy to prepare. It’s packed with fiber, healthy fats, and protein thanks to the chickpeas and tahini dressing. The roasting process enhances the natural sweetness of the vegetables, while the maple syrup and Dijon mustard create a perfectly balanced dressing that will have you craving more. It’s a great option for meal prep, as the components hold up well in the fridge, making it a go-to recipe for busy weeks.

Ingredients

For the Vegetables:

• 2 cups broccoli florets
• 2 cups zucchini, sliced
• 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ onion, sliced
• Dash of garlic powder
• Salt and freshly ground black pepper, to taste
• Drizzle of olive oil

For the Maple Dijon Tahini Dressing:

• ¼ cup tahini
• ¼ cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• ¼ cup apple cider vinegar
• ½ cup water (more if needed)

Directions

1. Prepare the Vegetables

Preheat your oven to 400°F (200°C). Spread the broccoli florets, sliced zucchini, sweet potato pieces, and sliced onion on a large baking sheet. Drizzle the vegetables with olive oil, then season with garlic powder, salt, and pepper. Toss the vegetables to ensure they are evenly coated with the oil and seasoning.

2. Roast the Vegetables

Place the baking sheet with the vegetables in the preheated oven and roast for 20-25 minutes, turning them halfway through, until they are tender and caramelized on the edges.

3. Roast the Chickpeas

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with salt, pepper, and a dash of garlic powder. Roast the chickpeas for 15 minutes until they become crispy and golden.

4. Prepare the Maple Dijon Tahini Dressing

While the vegetables and chickpeas are roasting, make the dressing. In a medium bowl, whisk together ¼ cup tahini, ¼ cup Dijon mustard, 2 tablespoons lemon juice, 2 tablespoons maple syrup, and ¼ cup apple cider vinegar. Slowly whisk in ½ cup water until the dressing is smooth and creamy. If the dressing is too thick, continue adding water 1 tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.

5. Assemble the Bowls

Once the roasted vegetables and chickpeas are done, divide them into serving bowls. Drizzle each bowl generously with the Maple Dijon Tahini Dressing.

6. Serve

Serve the bowls warm, with extra dressing on the side if desired. Enjoy your wholesome, nutrient-packed meal!

Kitchen Equipment Needed

• Baking sheet for roasting the vegetables and chickpeas
• Medium bowl for mixing the dressing
• Whisk for the dressing

Tips and Shortcuts

• Prepping in Advance: The vegetables and chickpeas can be roasted ahead of time and stored in the fridge for up to 3 days. The dressing can also be made in advance and kept refrigerated in a sealed jar for up to 5 days.
• Customizing the Veggies: Feel free to swap out the vegetables with whatever you have on hand. Carrots, cauliflower, or even butternut squash work beautifully in this recipe.
• Easy Cleanup: Line your baking sheets with parchment paper for easy cleanup.

Recipe Swaps and Variations

• Tahini Alternative: If you’re not a fan of tahini, you can substitute it with almond butter or sunflower seed butter for a different flavor but similar creamy texture.
• Protein Boost: Add extra protein by topping the bowl with grilled chicken, tofu, or boiled eggs.
• Grain Addition: For a heartier meal, serve the roasted veggies and chickpeas over a bed of quinoa, brown rice, or farro.

How to Store Leftovers

Store any leftover roasted vegetables, chickpeas, and dressing in separate airtight containers in the refrigerator for up to 3 days. To reheat, place the vegetables and chickpeas on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes until heated through. The dressing can be drizzled over the warm vegetables before serving.

Food and Drink Pairings

This Roasted Vegetable and Chickpea Bowl pairs well with a refreshing beverage like iced herbal tea or a sparkling water flavored with a hint of lemon or lime. If you’re looking to enjoy this meal with wine, a light Sauvignon Blanc or Pinot Grigio complements the earthy vegetables and tangy dressing beautifully.

For a heartier meal, serve alongside a slice of sourdough bread or pita for dipping in the extra dressing.

Frequently Asked Questions (FAQ)

Q: Can I use canned chickpeas?
A: Yes, canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them before roasting to remove any excess liquid and improve their texture.

Q: Can I make this recipe without oil?
A: While oil helps the vegetables and chickpeas roast and caramelize, you can omit it if you prefer. Just note that the texture may not be as crispy, but the flavors will still be delicious.

Q: How can I make the dressing creamier?
A: For an even creamier dressing, you can whisk in a tablespoon of Greek yogurt or mayo to add richness to the texture.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini Dressing

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• Author: Mia Martinez
• Total Time: 40 minutes

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Description

Try these Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini Dressing—a hearty, healthy, and flavorful meal packed with nutrients and vibrant taste!

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Ingredients

Vegetables:

2 cups broccoli florets

2 cups zurcchini, sliced

1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)

1 can (15 oz) chickpeas, drained and rinsed

½ onion, sliced

Dash of garlic powder

Condiments:

1/4 cup tahini

1/4 cup Dijon mustard

2 tablespoons lemon juice

2 tablespoons maple syrup

Baking & Spices:

Salt and freshly ground black pepper, to taste

Oils & Vinegars:

¼ cup apple cider vinegar

Drizzle of olive oil

Liquids:

½ cup water

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Instructions

Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange the broccoli, zucchini, onion, and sweet potato pieces. Drizzle them with olive oil, and season with garlic powder, salt, and pepper. Toss the veggies to ensure they’re evenly coated.

Roast the Vegetables:

Place the baking sheet with the vegetables in the oven and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

Roast the Chickpeas:

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and season with salt, pepper, and a dash of garlic powder.

Roast the chickpeas in the oven for about 15 minutes, until they become crispy.

Prepare the Maple Dijon Tahini Dressing:

In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.

If the dressing is too thick, add more water one tablespoon at a time until you reach the desired consistency. Season with salt and pepper to taste.

Assemble the Bowls:

Once the roasted vegetables and chickpeas are done, divide them into serving bowls.

Drizzle generously with the Maple Dijon Tahini Dressing.

Serve:

Serve the bowls warm with extra dressing on the side if desired. Enjoy your wholesome, nutrient-packed meal!

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4 servings