Description
A hearty, plant-based bowl featuring roasted sweet potatoes, broccoli, and chickpeas, topped with a creamy, tangy maple Dijon tahini dressing.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 head of broccoli, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- Water as needed to thin dressing
- Cooked quinoa or rice for serving
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss sweet potatoes, broccoli, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on baking sheets.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, make the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, and lemon juice. Add water 1 tbsp at a time until desired consistency is reached.
- Assemble bowls: Divide cooked quinoa or rice among bowls, top with roasted veggies and chickpeas, drizzle with dressing, and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American