Description
A quick and easy recipe for roasted veggie and chickpea bowls topped with a sweet and tangy maple Dijon tahini dressing, perfect for healthy meals on busy days.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnishes: fresh parsley, avocado slices
- 3 tablespoons tahini
- 1 tablespoon maple syrup (or honey, if you prefer)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- Water for thinning
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the chickpeas, zucchini, bell pepper, red onion, and cherry tomatoes with the olive oil, salt, and pepper until well coated.
- Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, until golden and fork-tender.
- In a small bowl, whisk together tahini, maple syrup, Dijon mustard, and lemon juice, adding water until desired consistency is reached. Season with salt to taste.
- Once vegetables are roasted, scoop them into bowls and drizzle with dressing. Top with avocado slices and fresh parsley if desired.
Notes
Feel free to customize with any seasonal veggies you have on hand. Leftovers can be stored in the fridge for up to three days. Reheat before serving and drizzle with fresh dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted veggies, chickpeas, healthy bowls, quick meals, vegan recipe