Description
A vibrant and nutritious bowl featuring roasted vegetables and chickpeas, topped with a sweet and tangy maple dijon tahini dressing for a satisfying weeknight meal.
Ingredients
1 medium sweet potato, peeled and diced into 1-inch cubes
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (15 oz) chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
1/4 cup tahini
2 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp lemon juice
2–3 tbsp water, as needed
Cooked quinoa or brown rice for serving
Fresh parsley for garnish (optional)
Instructions
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine sweet potato, broccoli, bell peppers, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
Step 3: Spread the vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly charred.
Step 4: While the vegetables roast, prepare the dressing: In a small bowl, whisk together tahini, maple syrup, dijon mustard, and lemon juice until smooth. Add water 1 tablespoon at a time until desired consistency is reached.
Step 5: Assemble the bowls: Divide cooked quinoa or brown rice among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with maple dijon tahini dressing and garnish with fresh parsley if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g