Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients

For the Roasted Veggies:

1 zucchini, sliced

1 carrot, sliced

1 broccoli crown, cut into florets

1 red onion, quartered

1 can chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Maple Dijon Tahini Dressing:

1/4 cup tahini

1 tablespoon Dijon mustard

1 tablespoon maple syrup

2 tablespoons lemon juice

2 tablespoons water (or more, as needed, for thinning)

Salt and pepper, to taste

For the Bowls:

2 cups cooked quinoa or rice

Fresh parsley or cilantro, chopped (for garnish)

Directions

Roast the Veggies: Preheat the oven to 400°F (200°C). Toss the zucchini, carrot, broccoli, onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
Make the Dressing: Whisk tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth. Adjust consistency with more water if needed. Season with salt and pepper.
Assemble the Bowls: Divide quinoa or rice into bowls, top with roasted veggies, and drizzle with dressing. Garnish with parsley or cilantro.
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

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