Roasted Veggie and Chickpea Bowls

Introduction

If you’re looking for a healthy, delicious, and satisfying meal, these Roasted Veggie and Chickpea Bowls are the perfect solution! Packed with a variety of roasted vegetables and crispy chickpeas, this dish is nutrient-dense and bursting with flavor. Topped with a creamy Maple Dijon Tahini Dressing, these bowls offer the perfect balance of savory and sweet. Whether you’re preparing a quick weeknight dinner or meal prepping for the week, this versatile dish is sure to satisfy.

Why This Recipe is Perfect for You

This recipe is ideal for anyone seeking a nutritious and hearty meal that’s both filling and full of flavor. The combination of roasted broccoli, Brussels sprouts, and sweet potatoes brings a mix of textures and tastes, while the crispy chickpeas add a satisfying crunch. The Maple Dijon Tahini Dressing provides a tangy, slightly sweet finish that ties all the elements together. Plus, this dish is naturally vegan, gluten-free, and can be customized to suit your taste preferences.

Ingredients

For the Vegetables:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, sliced
• Dash of garlic powder

For the Dressing:

• 1/2 cup tahini
• 1/2 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup water (adjust as needed)

Baking & Spices:

• Salt and freshly ground black pepper, to taste

Oils:

• Drizzle of olive oil

Directions

1. Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, halved Brussels sprouts, sliced onion, and cubed sweet potato. Drizzle with olive oil and season with a dash of garlic powder, salt, and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.

2. Roast the Vegetables

Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through to ensure even cooking. You’ll know they’re ready when they’re tender and slightly caramelized, with crispy edges.

3. Prepare the Chickpeas

On a separate baking sheet, spread out the drained and rinsed chickpeas. Drizzle them with olive oil and sprinkle with salt, pepper, and a dash of garlic powder. Roast the chickpeas in the oven for about 15 minutes, or until they are golden and crispy. This will add a wonderful crunchy element to your bowl.

4. Make the Maple Dijon Tahini Dressing

While the veggies and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you reach your desired consistency. Taste the dressing and adjust the seasoning with salt and pepper as needed.

5. Assemble the Bowls

Once the roasted vegetables and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top of each bowl, ensuring that every bite is coated in this deliciously creamy dressing.

6. Serve

Serve the bowls warm, with extra dressing on the side if desired. Enjoy your hearty, nutrient-packed meal that’s both satisfying and delicious!

Kitchen Equipment Needed

• Large baking sheets for roasting the vegetables and chickpeas
• Small bowl for mixing the dressing
• Whisk for blending the dressing
• Knife for chopping vegetables

Tips and Shortcuts

• Meal Prep: This recipe is perfect for meal prepping. Simply roast a large batch of veggies and chickpeas and store them in the fridge for easy, grab-and-go meals throughout the week.
• Customize Your Veggies: Feel free to swap out the vegetables based on what you have on hand. Cauliflower, carrots, or even zucchini would be great additions or substitutions.
• Crunchier Chickpeas: For extra crunchy chickpeas, roast them for a few extra minutes or place them under the broiler for the last couple of minutes of cooking.

Recipe Swaps and Variations

• Grain Addition: If you want to add some grains to your bowl, try serving the roasted vegetables and chickpeas over a bed of quinoa, brown rice, or farro for added texture and heartiness.
• Protein Boost: Add a source of plant-based protein like tofu or tempeh for a more protein-rich meal. You could also top the bowl with a fried egg for a non-vegan option.
• Spice it Up: If you like a bit of heat, add a pinch of cayenne pepper or a drizzle of sriracha to the dressing for a spicy kick.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop the vegetables and chickpeas in the oven at 350°F (175°C) for about 10 minutes until warmed through. The dressing can be stored separately in the fridge and used as needed.

Food and Drink Pairings

This Roasted Veggie and Chickpea Bowl pairs well with a light, refreshing beverage like lemon-infused sparkling water or iced green tea. If you’re in the mood for wine, a crisp Sauvignon Blanc or Chardonnay complements the roasted flavors and the tanginess of the Maple Dijon Tahini Dressing.

For a side dish, consider serving this bowl with a simple arugula salad tossed with lemon vinaigrette or a fresh cucumber salad for a lighter accompaniment.

Frequently Asked Questions (FAQ)

Q: Can I use other vegetables in this recipe?
A: Absolutely! This recipe is highly versatile. Feel free to swap out or add in other vegetables such as carrots, cauliflower, or bell peppers based on your preference or what’s in season.

Q: How do I make the dressing thinner?
A: If your dressing is too thick, simply add more water or lemon juice one tablespoon at a time until you reach the desired consistency.

Q: Can I use canned chickpeas?
A: Yes! This recipe calls for canned chickpeas for convenience, but you can also cook dried chickpeas from scratch if you prefer.

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

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Roasted Veggie and Chickpea Bowls

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• Author: Mia Martinez
• Total Time: 55 minutes

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Description

Enjoy a healthy, flavorful meal with these Roasted Veggie and Chickpea Bowls, packed with fresh veggies, protein, and a zesty dressing.

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Ingredients

2 cups broccoli florets

2 cups Brussels sprouts, halved

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

1 can (15 oz) chickpeas, drained and rinsed

1/2 onion, sliced

Dash of garlic powder

For the Dressing:

1/2 cup tahini

1/2 cup Dijon mustard

2 tablespoons lemon juice

2 tablespoons maple syrup

1/4 cup apple cider vinegar

1/2 cup water (adjust as needed)

Baking & Spices:

Salt and freshly ground black pepper, to taste

Oils:

Drizzle of olive oil

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Instructions

Prepare the Vegetables:

Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to ensure even coating.

Roast the Vegetables:

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

Prepare the Chickpeas:

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, and a dash of garlic powder. Roast the chickpeas in the oven for about 15 minutes, or until crispy.

Make the Maple Dijon Tahini Dressing:

While the veggies and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you reach your desired consistency. Adjust seasoning with salt and pepper to taste.

Assemble the Bowls:

Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.

Serve:

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

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 4 servings