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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
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Enjoy vibrant Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing! This wholesome dish is easy to make—try it today!

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 medium sweet potato, peeled and diced
  • 1 small head broccoli, cut into florets
  • 1½ cups chopped red cabbage
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • ¼ cup tahini
  • 1½ tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 2–3 tbsp warm water
  • Fresh herbs (parsley or cilantro)
  • Cooked grains (quinoa, rice, farro)
  • Red pepper flakes
  • Lemon wedges

Instructions

  1. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. Rinse and dry chickpeas. In a bowl, toss sweet potatoes, broccoli, and red cabbage with olive oil, smoked paprika, garlic powder, salt, and pepper. In another bowl, season chickpeas with olive oil and spices.
  3. Spread veggies and chickpeas on baking sheets in a single layer. Roast for 25–30 minutes until vegetables are caramelized and chickpeas are crispy.
  4. For the dressing, blend tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and warm water until smooth.
  5. Assemble the bowls by layering cooked grains at the bottom followed by roasted veggies and chickpeas. Drizzle with dressing and garnish as desired.

Nutrition

Find it online: https://kitchenwithmaya.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/