Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
A nutritious and customizable dish featuring roasted veggies and chickpeas, drizzled with a creamy maple Dijon tahini dressing.
Ingredients
For the roasted veggies
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 sweet potato, diced
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and black pepper, to taste
For serving
- 2 cups (300 g) cooked quinoa or brown rice
- 1/4 cup (30 g) pumpkin seeds or sunflower seeds, for topping
For the maple Dijon tahini dressing
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp warm water (to thin) Adjust consistency as needed
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the chickpeas, bell pepper, zucchini, sweet potato, and onion with olive oil, paprika, cumin, salt, and pepper.
- Spread them evenly and roast for 25–30 minutes, stirring halfway through.
Dressing
- While the vegetables roast, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and warm water until smooth.
- Adjust the consistency with more water if needed.
Assembly
- Divide the cooked quinoa or rice into bowls.
- Top with the roasted veggies and chickpeas.
- Drizzle generously with maple Dijon tahini dressing and sprinkle with seeds for a satisfying crunch.
- Serve warm or at room temperature.
Notes
These bowls are versatile and can be paired with a light green salad, roasted asparagus, or flatbreads. Store leftovers in the fridge for up to 4 days or freeze (keep dressing separate) for up to 2 months.