Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
