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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)

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