Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

Introduction

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing offer a vibrant and nutritious meal that’s easy to prepare. Packed with colorful vegetables and a rich, tangy dressing, these bowls make a perfect lunch or dinner for any day of the week.

Ingredients

• 1 zucchini, sliced
• 1 carrot, sliced
• 1 broccoli crown, cut into florets
• 1 red onion, quartered
• 1 can chickpeas (15 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked quinoa or rice
• 1/4 cup tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Toss well to coat.
3. Step 3: Spread the vegetable and chickpea mixture evenly on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and tender.
4. Step 4: While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Add more water to reach your desired consistency, and season with salt and pepper as needed.
5. Step 5: To serve, divide cooked quinoa or rice among bowls. Top with the roasted vegetables and chickpeas, then drizzle with the maple Dijon tahini dressing.

Tips & Variations

• Swap in your favorite seasonal vegetables like sweet potatoes or bell peppers for variety.
• For extra protein, add roasted tofu or grilled chicken on top.
• If tahini is too thick, thin the dressing further with warm water or lemon juice.
• Use brown rice or farro instead of quinoa for a different texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat the roasted veggies and grain gently in the microwave or on the stovetop before assembling bowls again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned vegetables instead of fresh?

Fresh vegetables work best for roasting to get that crispy texture and vibrant flavor. Canned vegetables are usually softer and may not roast well, but you could add them after roasting if needed.

Is this recipe vegan?

Yes, this recipe is completely vegan and dairy-free, making it suitable for those following plant-based diets.

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

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★★★★★

4.5 from 148 reviews

A vibrant and nutritious Roasted Veggie Chickpea Bowl featuring tender roasted zucchini, carrot, broccoli, red onion, and chickpeas, all tossed in smoky paprika and olive oil. Served over fluffy quinoa or rice, and drizzled with a creamy, tangy Maple Dijon Tahini Dressing, this dish makes a perfect wholesome and hearty meal for any day.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Vegetarian Contemporary
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Legumes

• 1 zucchini, sliced
• 1 carrot, sliced
• 1 broccoli crown, cut into florets
• 1 red onion, quartered
• 1 can chickpeas (15 oz), drained and rinsed

Roasting & Seasoning

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Grain Base

• 2 cups cooked quinoa or rice

Maple Dijon Tahini Dressing

• 1/4 cup tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water (plus more to adjust consistency)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables and chickpeas.
2. Prepare Vegetables and Chickpeas: In a large mixing bowl, combine the sliced zucchini, carrot, broccoli florets, quartered red onion, and rinsed chickpeas. Drizzle with olive oil, sprinkle smoked paprika, salt, and pepper, then toss thoroughly to coat all pieces evenly.
3. Roast the Mixture: Spread the seasoned vegetables and chickpeas evenly on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through to ensure even roasting, until the veggies are tender and starting to brown.
4. Make the Dressing: While the veggies roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust the dressing’s consistency by adding more water if needed, and season with salt and pepper to taste.
5. Assemble the Bowl: Divide the cooked quinoa or rice among serving bowls. Top with the roasted vegetables and chickpeas, then drizzle generously with the Maple Dijon Tahini Dressing. Serve warm and enjoy your nutritious bowl.

Notes

• You can substitute quinoa with brown rice or couscous as preferred.
• For added crunch, sprinkle toasted nuts or seeds on top before serving.
• Adjust the amount of maple syrup in the dressing to your preferred level of sweetness.
• Leftover roasted veggies can be stored in the refrigerator for up to 3 days and reheated.
• To make this dish gluten-free, ensure the mustard and any additional ingredients are certified gluten-free.

Keywords: roasted veggies, chickpea bowl, tahini dressing, healthy bowl, plant-based meal, vegetarian, quinoa bowl, easy dinner