Description
A hearty, plant-based bowl featuring roasted vegetables and chickpeas, topped with a creamy, sweet-and-tangy tahini dressing.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 2-3 tbsp water, as needed
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, broccoli, bell pepper, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water in a small bowl until smooth. Add more water if needed to reach a pourable consistency.
- Divide cooked quinoa or brown rice among four bowls. Top with roasted vegetables and chickpeas.
- Drizzle with maple Dijon tahini dressing and garnish with fresh herbs before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American