Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
Introduction
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a vibrant, wholesome meal perfect for any day of the week. This dish combines roasted vegetables and chickpeas with a creamy, tangy dressing for a satisfying bowl that’s both nutritious and flavorful.
Ingredients
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Toss well to coat evenly.
- Step 3: Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until the veggies are golden and tender.
- Step 4: While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste.
- Step 5: To serve, divide cooked quinoa or rice into bowls. Top with the roasted vegetables and chickpeas, then drizzle the maple Dijon tahini dressing over everything.
Tips & Variations
- Use sweet potatoes or bell peppers for a different veggie mix.
- For extra protein, add some toasted nuts or seeds as a topping.
- If tahini is too thick, warm it slightly before mixing with the dressing ingredients for easier blending.
- Swap quinoa for brown rice or couscous depending on your preference.
Storage
Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 4 days. Keep the tahini dressing separate and add it just before serving. Reheat the veggies gently in the oven or microwave to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice works perfectly and will add a bright, fresh flavor to the dressing.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free if you choose gluten-free grains like quinoa or rice. Just ensure your condiments, such as Dijon mustard, are labeled gluten-free.
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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A wholesome and flavorful Roasted Veggie Chickpea Bowl featuring zucchini, carrot, broccoli, red onion, and chickpeas roasted to perfection and served over quinoa or rice, finished with a creamy and tangy Maple Dijon Tahini Dressing. This nutritious and vibrant meal is easy to prepare, perfect for a healthy lunch or dinner.
Ingredients
Roasted Vegetables and Chickpeas
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Grain Base
- 2 cups cooked quinoa or rice
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water (plus more for adjusting consistency)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the veggies and chickpeas: In a large mixing bowl, add the sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Drizzle with olive oil, sprinkle smoked paprika, salt, and pepper. Toss thoroughly to coat every piece evenly with the seasoning and oil.
- Roast the mixture: Spread the seasoned vegetables and chickpeas evenly on the prepared baking sheet in a single layer. Roast them in the oven for 20 to 25 minutes, stirring once halfway through to ensure they cook evenly and attain a nice golden color.
- Make the dressing: While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until the mixture is smooth and creamy. Adjust the thickness by adding more water if needed. Season with salt and pepper to taste.
- Assemble the bowls: Divide the cooked quinoa or rice into serving bowls. Top each with the roasted vegetable and chickpea mixture. Drizzle generously with the maple Dijon tahini dressing. Serve warm for a satisfying meal.
Notes
- You can substitute quinoa with brown rice or any grain of your choice.
- For extra protein, add a sprinkle of toasted nuts or seeds on top.
- This recipe is easily made vegan and gluten-free.
- Feel free to swap maple syrup with agave nectar or honey if not strictly vegan.
- The dressing can be stored in the refrigerator for up to 3 days.
- Add a pinch of cayenne pepper to the dressing for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted vegetables, chickpea bowl, tahini dressing, healthy bowls, vegan recipe, Mediterranean bowl, quinoa bowl, plant-based dinner
