Description
A hearty and flavorful bowl featuring caramelized roasted vegetables and crispy chickpeas, drizzled with a creamy maple Dijon tahini dressing. Perfect for a satisfying and healthy meal.
Ingredients
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups cooked quinoa or mixed greens
- For the dressing: 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2-3 tablespoons water (to thin)
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine sweet potato, bell pepper, zucchini, red onion, and chickpeas. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
- While roasting, make the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, and lemon juice. Add water a tablespoon at a time until the dressing reaches a pourable consistency. Season with salt to taste.
- Assemble the bowls: Divide the cooked quinoa or mixed greens among four bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the maple Dijon tahini dressing.
- Serve immediately, optionally garnished with fresh herbs like parsley or cilantro.
Notes
You can customize the seasonings to taste. For extra protein, add grilled chicken or tofu. The dressing can be made ahead and stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American