Introduction

As the chill of winter sets in, there’s nothing better than a comforting, nourishing bowl packed with seasonal ingredients. This Winter Veggie Bowl with Maple Dijon Chickpeas, Burrata, and Rosemary Drizzle is a delightful mix of textures and flavors, balancing sweet, savory, and tangy notes. Featuring roasted root vegetables, creamy burrata, and crispy chickpeas tossed in a maple dijon glaze, this bowl is as delicious as it is nutritious. The rosemary drizzle adds a fragrant finish, elevating this dish to a gourmet experience. Whether you’re looking for a wholesome lunch or a hearty dinner, this veggie bowl is a fantastic choice!

Ingredients

For the Veggie Bowl:

• 2 medium sweet potatoes, diced
• 1 cup Brussels sprouts, halved
• 2 carrots, sliced
• 1 red onion, quartered
• 1 beet, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Maple Dijon Chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Rosemary Drizzle:

• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• Salt, to taste

Additional Ingredients:

• 1 ball of burrata cheese
• 2 cups mixed greens (baby kale, arugula, or spinach)
• 1/4 cup pomegranate seeds (optional, for garnish)
• 2 tablespoons chopped walnuts or pecans (optional, for garnish)

Preparation

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes, Brussels sprouts, carrots, red onion, and beet with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.

Step 2: Make the Maple Dijon Chickpeas

1. While the vegetables are roasting, prepare the chickpeas. In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, salt, and pepper.
2. Add the chickpeas to the bowl and toss until evenly coated.
3. Spread the chickpeas on a separate baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden.

Step 3: Prepare the Rosemary Drizzle

1. In a small skillet, heat the olive oil over medium heat.
2. Add the minced garlic and rosemary. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
3. Remove from heat and stir in the lemon juice and a pinch of salt. Set aside.

Step 4: Assemble the Veggie Bowl

1. In a large bowl or on a serving platter, create a base with mixed greens.
2. Add the roasted vegetables in sections, followed by the crispy maple Dijon chickpeas.
3. Place the burrata cheese in the center of the bowl. Gently tear it open so the creamy interior oozes out.

Step 5: Add the Finishing Touches

1. Drizzle the rosemary oil over the entire bowl, making sure to coat the burrata well.
2. Sprinkle with pomegranate seeds and chopped walnuts or pecans for an extra crunch and burst of sweetness.
3. Serve immediately while the veggies are warm, and enjoy the blend of flavors and textures in every bite.

Cooking Notes

• You can substitute any of the root vegetables based on your preference or seasonal availability.
• The maple Dijon chickpeas can be made in advance and stored in an airtight container for up to 3 days.
• For a vegan option, replace the burrata with avocado or a plant-based cheese alternative.

Serving Suggestions

This Winter Veggie Bowl pairs well with a slice of crusty sourdough bread or a side of quinoa for added protein and fiber. You can also serve it as a side dish alongside roasted chicken or grilled tofu for a complete meal.

Tips

• For extra crispy chickpeas, make sure to dry them thoroughly after rinsing.
• To enhance the flavor, marinate the vegetables in olive oil and spices for 15-20 minutes before roasting.
• If you prefer a spicy kick, add a dash of red pepper flakes to the rosemary drizzle.

Prep Time:

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Nutritional Information (Per Serving):

• Calories: 480
• Protein: 14g
• Sodium: 380mg
• Carbohydrates: 56g
• Fiber: 10g
• Sugars: 12g
• Fat: 24g

Conclusion

This Winter Veggie Bowl with Maple Dijon Chickpeas, Burrata, and Rosemary Drizzle is the perfect way to enjoy seasonal produce in a cozy, comforting dish. The variety of textures, from the creamy burrata to the crispy chickpeas and roasted veggies, makes every bite delightful. The rosemary drizzle ties all the flavors together with a fragrant, citrusy touch. This bowl is easy to customize and can be enjoyed as a wholesome main dish or a side. It’s a true celebration of winter’s best offerings, making it a must-try for any veggie lover!

Winter Veggie Bowl with Maple Dijon Chickpeas, Burrata, and Rosemary Drizzle

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Veggie Bowl:

• 2 medium sweet potatoes, diced
• 1 cup Brussels sprouts, halved
• 2 carrots, sliced
• 1 red onion, quartered
• 1 beet, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Maple Dijon Chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Rosemary Drizzle:

• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• Salt, to taste

Additional Ingredients:

• 1 ball of burrata cheese
• 2 cups mixed greens (baby kale, arugula, or spinach)
• 1/4 cup pomegranate seeds (optional, for garnish)
• 2 tablespoons chopped walnuts or pecans (optional, for garnish)

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Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes, Brussels sprouts, carrots, red onion, and beet with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.

Step 2: Make the Maple Dijon Chickpeas

1. While the vegetables are roasting, prepare the chickpeas. In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, salt, and pepper.
2. Add the chickpeas to the bowl and toss until evenly coated.
3. Spread the chickpeas on a separate baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden.

Step 3: Prepare the Rosemary Drizzle

1. In a small skillet, heat the olive oil over medium heat.
2. Add the minced garlic and rosemary. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
3. Remove from heat and stir in the lemon juice and a pinch of salt. Set aside.

Step 4: Assemble the Veggie Bowl

1. In a large bowl or on a serving platter, create a base with mixed greens.
2. Add the roasted vegetables in sections, followed by the crispy maple Dijon chickpeas.
3. Place the burrata cheese in the center of the bowl. Gently tear it open so the creamy interior oozes out.

Step 5: Add the Finishing Touches

1. Drizzle the rosemary oil over the entire bowl, making sure to coat the burrata well.
2. Sprinkle with pomegranate seeds and chopped walnuts or pecans for an extra crunch and burst of sweetness.
3. Serve immediately while the veggies are warm, and enjoy the blend of flavors and textures in every bite.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 480
• Sodium: 380mg
• Protein: 14g