Looking for a nourishing, flavor-packed meal that’s easy to make? 🥗 These Roasted Veggie & Chickpea Bowls are the perfect combination of crispy, caramelized vegetables and protein-rich chickpeas, all drizzled with a creamy Maple Dijon Tahini Dressing. 🥦🥕 Whether you’re meal prepping for the week or craving a cozy, wholesome dinner, this bowl is sure to satisfy. Plus, it’s completely customizable—serve it over grains, greens, or enjoy it as is! 😋✨
Ingredients:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, diced into 1-inch cubes (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons water (to thin as needed)
- Pinch of salt
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the veggies by spreading the broccoli, Brussels sprouts, sweet potato, chickpeas, and onion on the baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss everything to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until the veggies are tender and lightly crispy.
- Whisk together the dressing in a small bowl by combining tahini, maple syrup, Dijon mustard, lemon juice, and salt. Gradually add water until it reaches your desired consistency.
- Assemble the bowls by dividing the roasted veggies and chickpeas into serving bowls. Drizzle with the dressing and enjoy immediately!
Tip: Serve over quinoa, brown rice, or greens for an extra filling meal!
Let me know if you’d like any more tweaks! 😊
