Description
A nutritious bowl filled with roasted vegetables and chickpeas, topped with a maple dijon tahini dressing.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- Water as needed for dressing consistency
Instructions
- Preheat your oven to 400°F (200°C).
- Chop mixed vegetables into bite-sized pieces.
- In a bowl, toss vegetables and chickpeas with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet.
- Roast for 25-30 minutes until golden and tender.
- In a separate bowl, combine tahini, maple syrup, dijon mustard, and lemon juice.
- Add water to reach desired dressing consistency.
- Once roasted, let the veggies cool slightly, then assemble your bowls.
- Top with the dressing and serve warm.
Notes
- Feel free to use any seasonal vegetables.
- This dish can be stored in the fridge for up to 3 days.
- Adjust the dressing ingredients to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted veggie chickpea bowls, maple dijon tahini dressing, healthy meal, vegan recipe