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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
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Enjoy vibrant Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing—an easy meal prep favorite bursting with flavor. Try it today!

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 medium sweet potato, peeled and diced
  • 1 small head broccoli, cut into florets
  • 1½ cups chopped red cabbage
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • ¼ cup tahini
  • 1½ tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 2–3 tbsp warm water
  • Fresh herbs (parsley or cilantro)
  • Cooked grains (quinoa, rice, farro)
  • Red pepper flakes
  • Lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and dry chickpeas thoroughly. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. In a large bowl, combine diced sweet potatoes, broccoli florets, and chopped red cabbage with olive oil and seasonings.
  4. Spread the chickpeas and veggies on baking sheets in a single layer. Roast for 25–30 minutes until golden brown.
  5. For the dressing, mix tahini, maple syrup, mustard, lemon juice, minced garlic, and salt in a bowl. Gradually add warm water until desired consistency is reached.
  6. Assemble bowls by layering cooked grains with roasted veggies and chickpeas. Drizzle with dressing before serving.

Nutrition

Find it online: https://cookingwithharper.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/