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Roasted Veggie & Chickpea Bowl with Creamy Dijon-Tahini Dressing

A wholesome and satisfying bowl filled with roasted veggies and chickpeas, drizzled with a creamy Dijon-tahini dressing. Perfect for a busy weeknight or impressing guests!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups mixed veggies (like bell peppers, zucchini, and broccoli) Use any combination of your favorite vegetables
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • Fresh parsley chopped (for garnish)
For the Dressing
  • 1 tablespoon tahini
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2-3 tablespoons water Adjust for desired thickness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Spread the mixed veggies and chickpeas evenly on a large baking sheet. Drizzle them with olive oil, sprinkle with garlic powder, salt, and pepper.
Roasting
  1. Roast in the oven for 20-25 minutes, or until the veggies are tender and slightly caramelized.
Dressing Preparation
  1. Whisk together the tahini, Dijon mustard, lemon juice, and water in a bowl until smooth.
Assembly
  1. Once the veggies are beautifully roasted, remove them from the oven and let them cool for just a minute. Assemble your bowls with the roasted veggies and chickpeas, drizzling the creamy dressing generously over the top, and finish with a sprinkle of fresh parsley.

Notes

This dish can be modified with different vegetables and spices as per your taste. Leftovers can be stored in an airtight container in the fridge for up to three days.