Description
A vibrant, plant-based bowl featuring crispy roasted vegetables and chickpeas, served over quinoa and drizzled with a creamy, tangy-sweet maple Dijon tahini dressing.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2-3 tbsp water, to thin dressing
- 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, garlic powder, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
- While vegetables roast, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and enough water to reach a pourable consistency. Season with salt if desired.
- Assemble bowls by dividing quinoa among four bowls. Top with roasted veggies and chickpeas, drizzle with dressing, and garnish with fresh herbs.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American