Description
A hearty and wholesome bowl featuring roasted vegetables and chickpeas, topped with a creamy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups sweet potatoes, cubed
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–3 tbsp water
- Cooked quinoa or brown rice for serving
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, broccoli, bell pepper, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the mixture in a single layer on the baking sheet. Roast for 25-30 minutes, until vegetables are tender and chickpeas are crispy.
- While roasting, prepare the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Add more water if needed to reach desired consistency.
- To assemble bowls, divide cooked quinoa or brown 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.