Description
A vibrant and nutritious bowl featuring roasted sweet potato, bell pepper, zucchini, and crispy chickpeas, served over quinoa or brown rice and drizzled with a creamy maple Dijon tahini dressing. Perfect for a healthy, flavorful meal that’s easy to prepare and packed with plant-based protein and fiber.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons water (more if needed)
- 1 small garlic clove, minced
- Salt and pepper, to taste
For the Bowls
- 2 cups cooked quinoa or brown rice (or any preferred grain)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat and Prepare Vegetables and Chickpeas: Preheat your oven to 425°F (220°C). On a large baking sheet, combine the cubed sweet potato, chopped red bell pepper, zucchini, and rinsed chickpeas. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, ground cumin, salt, and pepper. Toss everything together to ensure even coating.
- Roast: Spread the vegetables and chickpeas out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly caramelized and the chickpeas become crispy. Toss halfway through the roasting time to promote even cooking.
- Prepare the Maple Dijon Tahini Dressing: In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, and water. Add more water as needed to reach a pourable consistency. Season with salt and pepper to taste.
- Assemble the Bowls: Divide the cooked quinoa or brown rice among four bowls. Top each bowl with the roasted vegetables and chickpeas.
- Dress and Garnish: Drizzle the maple Dijon tahini dressing over each bowl. Garnish with fresh parsley or cilantro if desired.
- Serve: Serve immediately for a warm and satisfying meal. Enjoy!
Notes
- You can use any preferred grain such as couscous or barley instead of quinoa or brown rice.
- For extra protein, add some toasted nuts or seeds on top.
- If you prefer a spicier dish, add a pinch of chili flakes to the roasted vegetables or dressing.
- Make sure to toss the veggies halfway through roasting for even caramelization.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
