Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

Looking for a nourishing, plant-based meal that’s both satisfying and flavorful? This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is just what you need. Packed with vibrant roasted vegetables and crispy chickpeas, all topped with a creamy, tangy dressing, this dish is perfect for a wholesome lunch or dinner. Whether you’re following a plant-based diet or simply looking to incorporate more vegetables into your meals, this bowl is sure to become a favorite.

Ingredients:

Produce:

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
  • 15 oz canned chickpeas, drained and rinsed
  • 1 dash garlic powder

Condiments:

  • 1/2 cup tahini
  • 1/2 cup Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup

Baking & Spices:

  • Salt and freshly ground black pepper, to taste

Oils & Vinegars:

  • 1/4 cup apple cider vinegar
  • Drizzle of olive oil

Liquids:

  • 1/2 cup water

Directions:

  1. Prepare the Vegetables:
    • Preheat your oven to 400°F (200°C).
    • Arrange the broccoli florets, Brussels sprouts, and sweet potato pieces on a large baking sheet.
    • Drizzle with olive oil and season with garlic powder, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.
  2. Roast the Vegetables:
    • Roast the vegetables in the preheated oven for 20-25 minutes, turning them halfway through the cooking time. The vegetables should be tender and slightly caramelized when done.
  3. Prepare the Chickpeas:
    • While the vegetables are roasting, place the drained chickpeas on a separate baking sheet.
    • Drizzle the chickpeas with olive oil, and season with salt, pepper, and a bit of garlic powder.
    • Roast in the oven for about 15 minutes, or until the chickpeas are crispy and golden.
  4. Make the Maple Dijon Tahini Dressing:
    • In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
    • If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
    • Season the dressing with salt and pepper to taste.
  5. Assemble the Bowl:
    • Divide the roasted vegetables and chickpeas evenly among serving bowls.
    • Drizzle the Maple Dijon Tahini Dressing over the top of each bowl.
  6. Serve:
    • Serve the bowls warm, with extra dressing on the side if desired. Enjoy this nourishing, flavorful meal!
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Time and Nutrition:

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Calories: Approximately 350 kcal per serving

Tips for a Perfect Roasted Vegetable and Chickpea Bowl:

  • Boost the Protein: For added protein, toss in some cooked quinoa or a handful of nuts such as almonds or walnuts.
  • Spice It Up: If you enjoy a bit of heat, add a pinch of cayenne pepper to the dressing for a spicy kick that complements the sweet and tangy flavors.

This Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is a versatile and delicious meal that fits seamlessly into a healthy lifestyle. It’s not only easy to make but also full of nutritious ingredients that will leave you feeling satisfied and energized. Give it a try for your next meal prep or dinner!

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