Description
A wholesome and flavorful Roasted Vegetable & Chickpea Bowl featuring tender, caramelized vegetables and chickpeas, served over quinoa or brown rice, and topped with a creamy, tangy tahini dressing. Perfect as a nutritious and satisfying vegetarian meal.
Ingredients
Scale
Roasted Vegetables & Chickpeas
- 1 cup chickpeas, drained and rinsed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Grain Base
- 1 cup cooked quinoa or brown rice
Tahini Dressing
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin)
- Salt to taste
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
- Toss the vegetables and chickpeas. In a large bowl, combine the drained chickpeas, sliced zucchini, chopped red bell pepper, halved cherry tomatoes, and sliced red onion. Add olive oil, ground cumin, smoked paprika, salt, and pepper. Mix everything until uniformly coated.
- Roast the mixture. Spread the tossed ingredients evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the tahini dressing. While the vegetables roast, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt in a bowl. Slowly add water a tablespoon at a time until the dressing reaches a smooth, pourable consistency.
- Assemble the bowl. Divide the cooked quinoa or brown rice between two bowls. Top evenly with the roasted vegetables and chickpeas.
- Drizzle with tahini dressing. Pour the prepared tahini dressing over the roasted vegetable and chickpea mixture just before serving.
- Serve and enjoy. This bowl can be enjoyed warm or at room temperature, making it versatile and convenient.
Notes
- You can substitute quinoa with brown rice or any whole grain of your choice.
- Adjust the level of spices like cumin and paprika according to your taste preference.
- For a vegan option, use maple syrup instead of honey in the tahini dressing.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- The tahini dressing can be made ahead and stored separately to preserve freshness.
