Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 sweet potato, peeled and diced
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups cooked quinoa
1/4 cup chopped fresh parsley
Maple Dijon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons water (more if needed to thin)
Pinch of salt
Directions:
Preheat oven to 400°F (200°C).
Spread chickpeas, sweet potatoes, zucchini, bell pepper, and red onion on a baking sheet. Drizzle with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat.
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and chickpeas are slightly crispy.
While veggies roast, prepare the quinoa if not already cooked.
Make the dressing by whisking all dressing ingredients together in a bowl until smooth. Add more water to reach desired consistency.
Assemble bowls with a base of quinoa, then top with roasted veggies and chickpeas. Drizzle with maple dijon tahini dressing and sprinkle with fresh parsley.
