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A Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is a wholesome, delicious meal that is perfect for lunch or dinner. The roasted vegetables and chickpeas provide a hearty base, while the maple Dijon tahini dressing brings a sweet and tangy finish. Here’s a simple recipe to make this vibrant, nourishing bowl:
Ingredients:
For the Roasted Vegetables and Chickpeas:
- 1 medium sweet potato, peeled and diced
- 1 cup cauliflower florets
- 1 cup Brussels sprouts, trimmed and halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Maple Dijon Tahini Dressing:
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2-3 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Optional Toppings:
- Fresh greens (e.g., spinach, kale, arugula)
- Fresh herbs (e.g., parsley, cilantro)
- Pumpkin seeds or sunflower seeds
- Avocado slices
- Red onion, thinly sliced
Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Roast the Vegetables and Chickpeas:
- In a large bowl, toss the diced sweet potato, cauliflower florets, Brussels sprouts, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
3. Make the Maple Dijon Tahini Dressing:
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