These Roasted Veggie Chickpea Bowls are a plant-based delight, combining tender roasted vegetables, crispy chickpeas, and fluffy quinoa. Topped with a creamy maple Dijon tahini dressing, they offer a perfect balance of flavors and textures. This recipe is wholesome, easy to make, and ideal for meal prep or a satisfying dinner.
Ingredients
For the Roasted Veggies:
- 1 medium zucchini, sliced into rounds
- 1 large carrot, thinly sliced
- 1 crown of broccoli, broken into bite-sized florets
- 1 red onion, cut into chunky quarters
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
The Maple Dijon Tahini Dressing:
- 1/4 cup creamy tahini (sesame paste)
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water (or more for desired consistency)
- A pinch of salt and pepper
The Bowls:
- 2 cups cooked quinoa or rice (white, brown, or wild)
- A handful of fresh parsley or cilantro, finely chopped, for garnish
Preparation
1: Roast the Veggies
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a large bowl, combine the zucchini slices, carrot slices, broccoli florets, red onion pieces, and chickpeas.
- Drizzle the vegetables and chickpeas with olive oil. Add the smoked paprika, salt, and freshly cracked black pepper. Toss everything well to coat evenly.
- Spread the mixture onto the prepared baking sheet in a single layer. Roast in the oven for 20–25 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender, and the chickpeas should be golden and slightly crispy.
2: Prepare the Dressing
- In a small mixing bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water.
- Adjust the consistency by adding more water if needed. The dressing should be creamy but pourable.
- Season with a pinch of salt and black pepper to enhance the flavor. Set aside.
3: Assemble the Bowls
- Divide the cooked quinoa or rice evenly among four serving bowls. This will form the base of the dish.
- Top each bowl with a generous portion of the roasted vegetables and crispy chickpeas.
4: Garnish and Serve
- Drizzle the maple Dijon tahini dressing over the roasted veggies and quinoa.
- Sprinkle each bowl with freshly chopped parsley or cilantro for a burst of color and flavor.
- Serve immediately and enjoy the comforting, vibrant flavors of this nourishing dish.
Variations
- Swap the Grain: Replace quinoa with farro, couscous, or even cauliflower rice for a low-carb option.
- Add Protein: For a heartier meal, include baked tofu, grilled chicken, or sautéed tempeh.
- Experiment with Veggies: Use seasonal vegetables such as sweet potatoes, bell peppers, or asparagus for variety.
- Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes to the dressing for a spicy kick.
Cooking Notes
- For the crispiest chickpeas, pat them dry thoroughly before roasting.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
- Stir the vegetables halfway through roasting to avoid uneven cooking or burning.
Serving Suggestions
- Serve the bowls warm for a cozy dinner, or enjoy them chilled as a refreshing lunch.
- Pair with a side of crusty whole-grain bread or a simple green salad.
- Add a squeeze of fresh lemon over the assembled bowl for extra brightness.
Tips
- Batch Cooking: Roast extra vegetables and chickpeas for easy meal prep throughout the week.
- Customizable Portions: Adjust the dressing ingredients to make extra if you prefer a generously sauced bowl.
- Storage: Store leftover components (veggies, grains, and dressing) separately to prevent sogginess. Reassemble when ready to serve.
- Consistency: If the tahini dressing thickens in the refrigerator, whisk in a teaspoon of water to loosen it before serving.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 340
- Protein: 10 g
- Sodium: 250 mg
FAQs
1. Can I make this recipe ahead of time?
Yes! You can roast the vegetables and cook the quinoa up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Reheat before assembling.
2. How long does the dressing last?
The maple Dijon tahini dressing can be stored in the refrigerator for up to 3 days. Shake or stir before using.
3. Can I freeze the roasted vegetables?
While fresh roasted veggies are best, you can freeze them for up to 1 month. Reheat in the oven to restore their texture.
4. Is there a substitute for tahini in the dressing?
Yes, you can use almond butter, cashew butter, or sunflower seed butter for a similar creamy consistency.
Conclusion
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are the ultimate plant-based meal—simple, nutritious, and bursting with flavor. Whether you’re preparing a quick lunch or an elegant dinner, this recipe will satisfy your cravings for a hearty and wholesome dish. Customize the bowls to your liking, enjoy the vibrant dressing, and savor the balance of textures in every bite. This dish proves that eating healthy can be both delicious and fulfilling!
Print
Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing
- Total Time: 40 minutes
Ingredients
Scale
For the Roasted Veggies:
- 1 medium zucchini, sliced into rounds
- 1 large carrot, thinly sliced
- 1 crown of broccoli, broken into bite-sized florets
- 1 red onion, cut into chunky quarters
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
For the Maple Dijon Tahini Dressing:
- 1/4 cup creamy tahini (sesame paste)
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water (or more for desired consistency)
- A pinch of salt and pepper
For the Bowls:
- 2 cups cooked quinoa or rice (white, brown, or wild)
- A handful of fresh parsley or cilantro, finely chopped, for garnish
Instructions
Step 1: Roast the Veggies
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a large bowl, combine the zucchini slices, carrot slices, broccoli florets, red onion pieces, and chickpeas.
- Drizzle the vegetables and chickpeas with olive oil. Add the smoked paprika, salt, and freshly cracked black pepper. Toss everything well to coat evenly.
- Spread the mixture onto the prepared baking sheet in a single layer. Roast in the oven for 20–25 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender, and the chickpeas should be golden and slightly crispy.
Step 2: Prepare the Dressing
- In a small mixing bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water.
- Adjust the consistency by adding more water if needed. The dressing should be creamy but pourable.
- Season with a pinch of salt and black pepper to enhance the flavor. Set aside.
Step 3: Assemble the Bowls
- Divide the cooked quinoa or rice evenly among four serving bowls. This will form the base of the dish.
- Top each bowl with a generous portion of the roasted vegetables and crispy chickpeas.
Step 4: Garnish and Serve
- Drizzle the maple Dijon tahini dressing over the roasted veggies and quinoa.
- Sprinkle each bowl with freshly chopped parsley or cilantro for a burst of color and flavor.
- Serve immediately and enjoy the comforting, vibrant flavors of this nourishing dish.
Notes
- For the crispiest chickpeas, pat them dry thoroughly before roasting.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
- Stir the vegetables halfway through roasting to avoid uneven cooking or burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 340
- Sodium: 250 mg
- Protein: 10 g