Ingredients
Vegetables and Chickpeas
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas (15 oz), drained and rinsed
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water (plus more as needed for thinning)
Additional
- 2 cups cooked quinoa or rice
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Vegetables and Chickpeas: In a large mixing bowl, combine the sliced zucchini, sliced carrot, broccoli florets, quartered red onion, drained and rinsed chickpeas, olive oil, smoked paprika, salt, and pepper. Toss everything together thoroughly to coat all ingredients evenly.
- Roast the Veggies and Chickpeas: Spread the vegetable and chickpea mixture in an even layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and the chickpeas turn crispy, stirring halfway through for even cooking.
- Make the Dressing: While the vegetables are roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a bowl until smooth. Add more water as needed to reach your desired consistency for drizzling.
- Assemble the Bowls: Divide the cooked quinoa or rice among serving bowls. Top with the roasted vegetables and chickpeas, then drizzle generously with the maple Dijon tahini dressing. Garnish with chopped fresh parsley or cilantro for a fresh herbal note.
Notes
- You can substitute the quinoa or rice with other grains like couscous or farro depending on your preference.
- For extra flavor, sprinkle some toasted pumpkin seeds or nuts on top before serving.
- Adjust the seasoning of the dressing by adding more lemon juice for acidity or maple syrup for sweetness.
- To make this recipe gluten-free, ensure the Dijon mustard you use is gluten-free.
- Leftover roasted veggies and dressing can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion / Plant-based
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1 cup veggies, 1/2 cup quinoa, and dressing)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
