Description
A hearty and healthy bowl featuring roasted seasonal vegetables and crispy chickpeas, topped 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 patted dry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2-3 tbsp water, as needed
- Cooked quinoa or rice for serving
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets 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 until evenly coated.
- Spread vegetables and chickpeas in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
- While roasting, make the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, and lemon juice until smooth. 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 herbs.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American