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a Bowls with Maple Dijon Tahini Dressing Recipe

a Bowls with Maple Dijon Tahini Dressing Recipe
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★★★★★

4.7 from 13 reviews

A wholesome and vibrant Roasted Veggie & Chickpea Bowl featuring a medley of seasoned roasted vegetables and chickpeas atop a bed of quinoa or brown rice. Finished with a creamy, tangy Maple Dijon Tahini Dressing and optional crunchy seeds, this bowl is a nutrient-rich, flavorful meal perfect for lunch or dinner.

Ingredients

Scale

Roasted Vegetables & Chickpeas

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Maple Dijon Tahini Dressing

  • ¼ cup tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2–3 tablespoons warm water (to thin)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Bowl Base & Garnish

  • 1 cup cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • 2 tablespoons pumpkin seeds or sesame seeds (optional garnish)

Instructions

  1. Roast the Vegetables and Chickpeas: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry using a paper towel to remove excess moisture. On a large baking sheet, combine chickpeas, sliced zucchini, chopped bell pepper, sliced red onion, broccoli florets, and sliced carrots. Drizzle everything with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated. Roast in the oven for 22–25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas become slightly crisp.
  2. Prepare the Maple Dijon Tahini Dressing: In a small bowl, whisk together tahini, Dijon mustard, pure maple syrup, lemon juice, olive oil, salt, and black pepper until smooth. Gradually add 2 to 3 tablespoons of warm water, one tablespoon at a time, whisking continuously until the dressing becomes smooth and pourable. Adjust water as needed to reach your preferred consistency.
  3. Assemble the Bowls: Divide the cooked quinoa or brown rice evenly into serving bowls. Layer with baby spinach or mixed greens followed by generous portions of the roasted vegetables and chickpeas. Drizzle the maple Dijon tahini dressing evenly over the top. Sprinkle with pumpkin seeds or sesame seeds if using for extra texture and nutrition. Serve warm or at room temperature for a satisfying meal.

Notes

  • Patting chickpeas dry before roasting helps achieve a crispier texture.
  • You can substitute quinoa with brown rice, farro, or any preferred grain.
  • Adjust the dressing thickness by adding more or less warm water according to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To make the recipe vegan, ensure the Dijon mustard used contains no animal products.

Nutrition

Keywords: roasted vegetables, chickpeas, tahini dressing, maple dijon, quinoa bowl, healthy bowl, vegetarian meal

Find it online: https://maicook.com/a-bowls-with-maple-dijon-tahini-dressing-recipe-2/