Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
✅ Ingredients:
For the Roasted Vegetables & Chickpeas:
🥦 2 cups broccoli florets🥬 2 cups Brussels sprouts, halved🍠 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)🧆 1 can (15 oz) chickpeas, drained and rinsed🧅 1/2 onion, sliced🧄 Dash of garlic powder🫒 2 tbsp olive oil🧂 Salt and pepper, to taste🫑 1 tsp smoked paprika
For the Maple Dijon Tahini Dressing:
🍯 2 tbsp tahini🥄 1 tbsp Dijon mustard🍁 1 tbsp maple syrup🍋 1 tbsp lemon juice💦 1-2 tbsp water (to thin, if necessary)🧂 Pinch of salt
🟢 Instructions:
1. Roast the Vegetables & Chickpeas
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the broccoli, Brussels sprouts, sweet potato, chickpeas, and onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
2. Make the Maple Dijon Tahini Dressing
While the vegetables are roasting, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and salt in a small bowl. Add water gradually until you reach your desired consistency.
3. Assemble the Bowls
Divide the roasted veggies and chickpeas into serving bowls. Drizzle with the maple Dijon tahini dressing.
4. Serve & Enjoy!
Top with fresh herbs like parsley or cilantro, and add a sprinkle of sesame seeds or pumpkin seeds for extra crunch.
🕒 Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
💡 Tips & Variations:
Make it a Meal: Add cooked quinoa or brown rice for a heartier dish.
Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for heat.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving or enjoy cold.
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