Description
A vibrant and nutritious Roasted Veggie & Chickpea Bowl featuring sweet potatoes, bell peppers, zucchini, and crispy chickpeas, all tossed in a smoky spice blend and roasted to perfection. Served over fluffy quinoa or brown rice and drizzled with a creamy, tangy Maple Dijon Tahini Dressing, this dish is a wholesome, flavorful meal perfect for a healthy lunch or dinner.
Ingredients
Scale
For the Roasted Vegetables and Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons water (more if needed)
- 1 small garlic clove, minced
- Salt and pepper, to taste
For the Bowls
- 2 cups cooked quinoa or brown rice (or any preferred grain)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting.
- Combine Vegetables and Chickpeas: On a large baking sheet, add the cubed sweet potato, chopped red bell pepper, chopped zucchini, and rinsed chickpeas. Drizzle evenly with 1 tablespoon of olive oil and sprinkle with garlic powder, smoked paprika, ground cumin, salt, and pepper. Toss everything thoroughly to evenly coat all the ingredients in the seasoning and oil.
- Arrange for Roasting: Spread the seasoned vegetables and chickpeas out in a single, even layer on the baking sheet to promote maximum caramelization and crispiness.
- Roast the Mixture: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the roasting time, carefully toss or stir the veggies and chickpeas to ensure even cooking and browning. Roast until the sweet potatoes are tender, vegetables are caramelized, and chickpeas turn crispy.
- Prepare the Dressing: While roasting, whisk together 1/4 cup tahini, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, minced garlic, salt, and pepper in a bowl. Gradually add 2 tablespoons of water, stirring continuously until the dressing reaches a smooth, pourable consistency. Add more water if needed.
- Assemble the Bowls: Divide 2 cups of cooked quinoa or brown rice among four bowls. Top each portion with the roasted vegetables and crispy chickpeas evenly distributed.
- Add Dressing and Garnish: Generously drizzle each bowl with the Maple Dijon Tahini Dressing. Garnish with fresh parsley or cilantro if desired for a fresh, herbal note.
- Serve: Serve immediately while the vegetables are warm and the dressing is fresh, making for a wholesome and satisfying meal.
Notes
- You can customize the grain base by substituting quinoa or brown rice with couscous, bulgur, or farro.
- For extra protein, consider adding a boiled egg or grilled tofu on top.
- Leftover roasted vegetables and chickpeas store well in the refrigerator for up to 3 days.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or a splash of hot sauce.
- To make this dish vegan and gluten-free, ensure the grain and condiments meet dietary requirements.
