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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

A quick and easy meal featuring roasted veggies and chickpeas, drizzled with a creamy Maple Dijon Tahini Dressing. Perfect for busy weeknights or meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 1 can chickpeas, drained and rinsed
  • 1 large bell pepper, diced any color you love
  • 1 medium zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup cooked quinoa or your grain of choice
For the Maple Dijon Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1-2 tablespoons water to thin it out
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss chickpeas, bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the mixture evenly on a baking sheet.
  4. Roast in the oven for about 25-30 minutes, or until the veggies are tender and slightly charred.
Dressing Preparation
  1. In a bowl, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, and enough water to reach your desired consistency.
  2. Season with salt and pepper to taste.
Assembly
  1. Once the veggies are roasted, assemble your bowls starting with a base of quinoa.
  2. Top it with the roasted veggies and finish with a generous drizzle of the Maple Dijon Tahini Dressing.

Notes

Customize with leftover veggies or add avocado, nuts, or seeds for extra crunch. Make ahead and store separately for meal prep.