Roasted Vegetable Chickpea Bowl (Print Version)
# Ingredients:
→ Roasted Vegetables
01 -
2 cups broccoli florets
02 -
2 cups Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
04 -
1 can (15 oz) chickpeas, drained and rinsed
05 -
1/2 onion, sliced
06 -
Dash of garlic powder
07 -
Salt and freshly ground black pepper, to taste
08 -
Drizzle of olive oil
→ Maple Dijon Tahini Dressing
09 -
1/2 cup tahini
10 -
1/2 cup Dijon mustard
11 -
2 tablespoons lemon juice
12 -
2 tablespoons maple syrup
13 -
1/4 cup apple cider vinegar
14 -
1/2 cup water, plus more as needed
15 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat your oven to 200°C (400°F). On a large baking sheet, arrange the broccoli, Brussels sprouts, sweet potato, and onion. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss everything well to coat evenly.
02 -
Place the baking sheet in the oven and roast for 20–25 minutes, flipping the vegetables halfway through, until tender and caramelized.
03 -
On a separate baking sheet, spread the chickpeas. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast for about 15 minutes or until crispy and golden brown.
04 -
In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. If too thick, add more water a little at a time. Season with salt and pepper to taste.
05 -
Divide the roasted vegetables and chickpeas into serving bowls. Drizzle generously with the Maple Dijon Tahini Dressing.
06 -
Serve warm with extra dressing on the side if desired. Enjoy this nutrient-dense and satisfying bowl!