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a Bowls with Maple Dijon Tahini Dressing Recipe

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

4.8 from 17 reviews

A vibrant and nutritious Roasted Veggie & Chickpea Bowl featuring caramelized vegetables and crispy chickpeas served over hearty grains, all topped with a creamy, tangy Maple Dijon Tahini Dressing. This wholesome vegan meal is perfect for a healthy lunch or dinner.

Ingredients

Scale

Roasted Veggies & Chickpeas

  • 2 cups canned chickpeas, drained, rinsed, and patted dry
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 cup broccoli florets
  • 4 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 2 cups cooked quinoa, brown rice, or farro

Maple Dijon Tahini Dressing

  • 1/3 cup tahini
  • 2 tbsp maple syrup
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 2–4 tbsp warm water (to thin)
  • Salt to taste

Optional Toppings

  • Fresh parsley or cilantro
  • Toasted sesame seeds
  • Crumbled feta (optional)

Instructions

  1. Prep the Oven and Vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and aid cleanup.
  2. Season and Toss Veggies and Chickpeas: In a large bowl, combine the chickpeas, sliced zucchini, chopped red bell pepper, red onion wedges, and broccoli florets. Add 3 tablespoons of olive oil, smoked paprika, ground cumin, salt, and black pepper. Toss everything thoroughly to evenly coat with the seasoning and oil.
  3. Roast the Veggies and Chickpeas: Spread the mixture evenly on the prepared baking sheet. Roast in the oven for 25–30 minutes, tossing halfway through, until the vegetables are caramelized and the chickpeas have crisped up nicely.
  4. Prepare the Maple Dijon Tahini Dressing: In a bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, grated garlic, and salt. Gradually add warm water, a tablespoon at a time, until the dressing reaches a smooth and drizzleable consistency.
  5. Assemble the Bowls: Place the cooked grains—quinoa, brown rice, or farro—at the base of your serving bowls. Top generously with the roasted vegetables and chickpeas.
  6. Dress and Garnish: Drizzle the maple Dijon tahini dressing over the bowls. Finish with optional toppings like fresh parsley or cilantro, toasted sesame seeds, or crumbled feta to add extra flavor and texture.
  7. Serve: Enjoy your roasted veggie and chickpea bowls warm, or serve slightly chilled for a refreshing meal.

Notes

  • For a gluten-free option, use quinoa or brown rice instead of farro.
  • Roasting time can be adjusted depending on your oven; watch for caramelization and crispness.
  • To add protein, consider topping with grilled chicken or tofu.
  • The dressing can be stored in the fridge for up to a week; stir well before using.
  • Crumbled feta is optional and can be omitted for a fully vegan dish.

Nutrition

Keywords: roasted veggie bowl, chickpea bowl, tahini dressing, vegan lunch, healthy dinner, maple dijon dressing, roasted chickpeas, Mediterranean salad

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