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Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
450
A hearty and nutritious bowl combining roasted vegetables, chickpeas, and a creamy maple Dijon tahini dressing for a satisfying meal.
Ingredients
Vegetables
2
cups
broccoli florets
2
cups
Brussels sprouts, halved
1
medium-large
sweet potato, cut into 1-inch pieces
(about 2 cups)
15
oz
canned chickpeas, drained and rinsed
1
dash
garlic powder
0.5
cup
tahini
0.5
cup
Dijon mustard
to taste
Maple syrup
to taste
Salt and pepper
for roasting
Olive oil
Instructions
Preheat oven to 400°F (200°C). Toss vegetables with olive oil, garlic powder, salt, and pepper.
Roast vegetables on a baking sheet for 25-30 minutes until golden and tender.
Whisk tahini, Dijon mustard, maple syrup, and a pinch of salt in a bowl, adding water until desired consistency.
Combine roasted vegetables and chickpeas in a serving bowl.
Drizzle with Maple Dijon Tahini Dressing and serve warm.
Notes
Feel free to adjust the maple syrup for sweetness and seasonings to taste.
Calories:
450
kcal
Cost:
$15
Course:
Main Course
Cuisine:
fusion
Keyword:
Chickpeas, Dressing, Vegetables