Veggie Chickpea Tahini Bowls (Print)
Hearty roasted vegetables and crispy chickpeas topped with creamy maple-dijon tahini dressing for a nutritious, flavorful meal.
# Ingredients:
→ Vegetables
01 -
2 cups broccoli florets
02 -
2 cups Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
04 -
1/2 onion, sliced
→ Proteins
05 -
1 can (15 oz) chickpeas, drained and rinsed
→ Dressing
06 -
1/2 cup tahini
07 -
1/2 cup Dijon mustard
08 -
2 tablespoons lemon juice
09 -
2 tablespoons maple syrup
10 -
1/4 cup apple cider vinegar
11 -
1/2 cup water
→ Seasonings
12 -
Dash of garlic powder
13 -
Salt and freshly ground black pepper, to taste
14 -
Drizzle of olive oil
# Directions:
01 -
Preheat your oven to 400°F (200°C). Arrange the broccoli florets, halved Brussels sprouts, onion slices, and sweet potato pieces on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to evenly coat the vegetables.
02 -
Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized.
03 -
On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, sprinkle with salt, pepper, and a dash of garlic powder. Roast in the oven for about 15 minutes, until crispy.
04 -
While the vegetables and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until reaching desired consistency. Season with salt and pepper to taste.
05 -
Divide the roasted vegetables and crispy chickpeas into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.
06 -
Serve the bowls warm, with extra dressing on the side if desired.
# Notes:
01 -
This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.