Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients:
For the Roasted Veggies and Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil (for chickpeas)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 1 cup cauliflower florets
- 1 small red onion, peeled and cut into wedges
- 1 tablespoon olive oil (for veggies)
- 1/2 teaspoon ground turmeric (optional, for extra color and flavor)
- Salt and pepper, to taste
For the Maple Dijon Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- 1-2 tablespoons water (to thin, if needed)
- Salt and pepper, to taste
- Optional: 1 clove garlic, minced (for extra flavor)
For Assembling the Bowls:
- Cooked quinoa, rice, or couscous (about 1 cup per bowl)
- Fresh spinach or mixed greens (optional)
- Avocado slices (optional)
- Fresh cilantro or parsley (for garnish)
- Pumpkin seeds or sunflower seeds (optional, for crunch)
Instructions:
1. Roast the Veggies and Chickpeas:
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Preheat the oven: Set your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with cooking spray.
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Prepare the chickpeas: Pat the chickpeas dry with a paper towel to remove excess moisture. In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on one of the prepared baking sheets.
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Prepare the vegetables: In a separate bowl, toss the diced sweet potato, cauliflower florets, and red onion with 1 tablespoon of olive oil, ground turmeric (optional), salt, and pepper. Spread the veggies evenly on the second baking sheet.
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Roast the veggies and chickpeas: Place both baking sheets in the preheated oven. Roast the veggies and chickpeas for about 25-30 minutes, flipping the chickpeas halfway through and stirring the vegetables once or twice to ensure even cooking. The chickpeas should be crispy, and the veggies should be tender and slightly caramelized.
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Check for doneness: The sweet potatoes should be soft, the cauliflower tender, and the chickpeas crispy and golden. If needed, roast for an additional 5-10 minutes.
2. Prepare the Maple Dijon Tahini Dressing:
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Combine the ingredients: In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, apple cider vinegar (or lemon juice), and salt and pepper.
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Thin the dressing: If the dressing is too thick, add 1-2 tablespoons of water, a little at a time, until you reach your desired consistency. It should be pourable but still creamy.
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Taste and adjust: Taste the dressing and adjust the seasoning if needed. If you prefer it sweeter, add a little more maple syrup. For extra zing, add more Dijon mustard.
3. Assemble the Bowls:
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Prepare your base: Start with a scoop of cooked quinoa, rice, or couscous at the bottom of each bowl. You can also use a bed of fresh spinach or mixed greens for an extra boost of freshness.
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Add the roasted veggies and chickpeas: Layer the roasted sweet potatoes, cauliflower, red onion, and crispy chickpeas on top of the grain or greens.
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Top with dressing and garnishes: Drizzle the maple Dijon tahini dressing over the roasted veggies and chickpeas. Add slices of avocado for creaminess and sprinkle with fresh cilantro or parsley. Optionally, top with a handful of pumpkin seeds or sunflower seeds for crunch.
4. Serve and Enjoy:
- Serve immediately for a warm, satisfying meal, or store the components separately for meal prep. These bowls keep well for 3-4 days in the fridge (without the avocado), so you can enjoy leftovers throughout the week.
Tips:
- Add more protein: If you want to add more protein to the dish, you can top the bowls with grilled chicken, tempeh, or tofu.
- Other veggies: Feel free to mix up the veggies based on what you have on hand. Roasted Brussels sprouts, zucchini, or carrots would also work well.
- Vegan option: This recipe is naturally vegan and gluten-free!
- Spice it up: If you like some heat, add a pinch of cayenne pepper or red pepper flakes to the dressing or sprinkle them over the chickpeas before roasting.
This Roasted Veggie & Chickpea Bowl is a nourishing and satisfying meal that’s perfect for any time of the day. With the creamy, tangy maple Dijon tahini dressing, it takes these bowls to the next level. It’s a complete, balanced meal packed with fiber, healthy fats, protein, and a ton of flavor. Enjoy!