Description
A hearty and flavorful plant-based bowl featuring crispy roasted vegetables and chickpeas, topped with a creamy, tangy-sweet tahini dressing.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2-3 tablespoons water, as needed
- Cooked quinoa or rice for serving
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, broccoli, bell pepper, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, prepare the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, and lemon juice until smooth. Gradually add water until desired consistency is reached.
- Assemble bowls by dividing cooked quinoa or rice among four bowls. Top with the roasted veggie and chickpea mixture.
- Drizzle with the maple Dijon tahini dressing and garnish with fresh herbs. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American