Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Enjoy a healthy, flavorful meal with Roasted Veggie & Chickpea Bowls topped with creamy Maple Dijon Tahini Dressing. Perfect for a quick, nutritious lunch!
1medium-large sweet potatocut into 1-inch pieces (about 2 cups)
1can15 oz chickpeas, drained and rinsed
1/2onionsliced
Dash of garlic powder
Condiments:
1/2cuptahini
1/2cupDijon mustard
2tablespoonslemon juice
2tablespoonsmaple syrup
Baking & Spices:
Salt and freshly ground black pepperto taste
Oils & Vinegars:
1/4cupapple cider vinegar
Drizzle of olive oil
Liquids:
1/2cupwater
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Instructions
Prepare the Vegetables:
Preheat your oven to 400°F (200°C). Arrange the broccoli florets, halved , onion, Brussels sprouts, 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 veggies.
Roast the Vegetables:
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.
Prepare the Chickpeas:
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 the chickpeas in the oven for about 15 minutes, until crispy.
Make the Maple Dijon Tahini Dressing:
While the veggies 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 you reach your desired consistency. Adjust seasoning with salt and pepper.
Assemble the Bowls:
Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.
Serve:
Serve the bowls warm, with extra dressing on the side if desired. Enjoy your hearty, nutrient-packed meal!