Roasted Veggie and Chickpea Bowl with Maple Dijon Tahini Dressing

Introduction

A nourishing and vibrant bowl brimming with a rainbow of roasted vegetables, hearty chickpeas, and a drizzle of creamy, sweet-and-tangy maple Dijon tahini dressing. This dish is perfect for meal prepping, easy weekday lunches, or a wholesome dinner. Packed with plant-based protein, fiber, and essential vitamins, this veggie and chickpea bowl is not only healthy but also delightfully flavorful. Each component complements the others, making every bite an explosion of textures and tastes. Let’s dive into this nutritious, easy-to-prepare recipe.

Ingredients

For the Roasted Veggies and Chickpeas:

• 2 cups cauliflower florets
• 1 cup sweet potatoes, peeled and diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/3 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2-3 tablespoons water (to thin, as needed)
• 1 clove garlic, minced
• Salt and pepper, to taste

For Assembly:

• 2 cups cooked quinoa or rice
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup crumbled feta (optional for non-vegan version)
• 1/4 cup roasted pumpkin seeds or sunflower seeds

Preparation

Step 1: Prep the Vegetables and Chickpeas

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the cauliflower, sweet potatoes, red bell pepper, zucchini, red onion, and chickpeas on the prepared baking sheet.
3. Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss everything together until well-coated, then spread out in an even layer.

Step 2: Roast the Veggies and Chickpeas

4. Roast in the oven for 25-30 minutes, flipping halfway through, until the veggies are tender and slightly caramelized, and the chickpeas are crispy.

Step 3: Prepare the Maple Dijon Tahini Dressing

5. In a medium bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Add water gradually, one tablespoon at a time, until you reach a smooth, pourable consistency.
6. Taste and adjust seasoning if necessary. The dressing should be tangy with a hint of sweetness.

Step 4: Assemble the Bowl

7. Divide the cooked quinoa or rice among serving bowls.
8. Top with an even portion of the roasted veggies and chickpeas.
9. Drizzle the maple Dijon tahini dressing over the bowls.
10. Garnish with chopped fresh parsley or cilantro, crumbled feta (if using), and roasted pumpkin or sunflower seeds for extra crunch.

COOKING Note:

• Roasting Tip: For perfectly caramelized vegetables, avoid overcrowding the baking sheet. Use two sheets if necessary, as this allows the vegetables to roast evenly rather than steam.
• Chickpea Tip: Make sure the chickpeas are well-dried before roasting. This ensures they get crispy in the oven.

Serving Suggestions:

• Serve warm or at room temperature, depending on your preference.
• This dish is fantastic on its own but can also be enjoyed alongside pita bread or a fresh green salad.
• It’s great for meal prepping. Store individual portions in airtight containers in the fridge for up to 4 days.

Tips:

1. Dressing Variations: Add a pinch of cayenne pepper for heat or a touch more maple syrup for added sweetness.
2. Make It Gluten-Free: Ensure your Dijon mustard and any grains used are certified gluten-free.
3. Extra Veggie Options: Feel free to add or substitute other vegetables like butternut squash, brussels sprouts, or asparagus based on what you have available.
4. Storage: The dressing can be made ahead and kept in the refrigerator for up to one week. The roasted vegetables are best enjoyed within 4 days.
5. Protein Boost: Add cubed tofu or tempeh to the roasting pan for an extra dose of plant-based protein.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 450 (without feta)
• Protein: 14g
• Sodium: 520mg

Conclusion

The Roasted Veggie and Chickpea Bowl with Maple Dijon Tahini Dressing is a wholesome, easy-to-make meal that bursts with nutrition and flavor. It’s perfect for busy weeknights or as a meal-prep option, offering a delightful blend of roasted veggies, hearty grains, and a tangy, creamy dressing that will leave you satisfied. Enjoy the burst of colors and flavors in every bite!

Roasted Veggie and Chickpea Bowl with Maple Dijon Tahini Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Roasted Veggies and Chickpeas:

• 2 cups cauliflower florets
• 1 cup sweet potatoes, peeled and diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/3 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2–3 tablespoons water (to thin, as needed)
• 1 clove garlic, minced
• Salt and pepper, to taste

For Assembly:

• 2 cups cooked quinoa or rice
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup crumbled feta (optional for non-vegan version)
• 1/4 cup roasted pumpkin seeds or sunflower seeds

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Instructions

Step 1: Prep the Vegetables and Chickpeas

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the cauliflower, sweet potatoes, red bell pepper, zucchini, red onion, and chickpeas on the prepared baking sheet.
3. Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss everything together until well-coated, then spread out in an even layer.

Step 2: Roast the Veggies and Chickpeas

4. Roast in the oven for 25-30 minutes, flipping halfway through, until the veggies are tender and slightly caramelized, and the chickpeas are crispy.

Step 3: Prepare the Maple Dijon Tahini Dressing

5. In a medium bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Add water gradually, one tablespoon at a time, until you reach a smooth, pourable consistency.
6. Taste and adjust seasoning if necessary. The dressing should be tangy with a hint of sweetness.

Step 4: Assemble the Bowl

7. Divide the cooked quinoa or rice among serving bowls.
8. Top with an even portion of the roasted veggies and chickpeas.
9. Drizzle the maple Dijon tahini dressing over the bowls.
10. Garnish with chopped fresh parsley or cilantro, crumbled feta (if using), and roasted pumpkin or sunflower seeds for extra crunch.

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COOKING Note:

• Roasting Tip: For perfectly caramelized vegetables, avoid overcrowding the baking sheet. Use two sheets if necessary, as this allows the vegetables to roast evenly rather than steam.
• Chickpea Tip: Make sure the chickpeas are well-dried before roasting. This ensures they get crispy in the oven.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450 (without feta)
• Sodium: 520mg
• Protein: 14g