Description
A hearty and flavorful bowl featuring roasted seasonal vegetables and crispy chickpeas, all drizzled with a creamy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups sweet potatoes, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 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
- 3–4 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 vegetables and chickpeas in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
- While the vegetables roast, 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 the bowls, divide cooked quinoa or brown rice among four bowls. Top with roasted vegetables and chickpeas, drizzle with the maple Dijon tahini dressing, and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.