Roasted Veggie Chickpea Bowls with Maple Dijon Tahini

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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini

This vibrant and nourishing bowl is packed with roasted vegetables, crispy chickpeas, and fluffy quinoa, all drizzled with a creamy, tangy maple dijon tahini sauce. It’s a perfect plant-based meal that is both satisfying and full of flavor. Whether you need a healthy lunch or a filling dinner, this dish is easy to prepare, customizable, and nutrient-dense.

Why You’ll Love This Recipe

  • Wholesome and Nutritious – Packed with fiber, protein, and essential vitamins.
  • Easy to Make – Simple ingredients and quick preparation.
  • Full of Flavor – The roasted veggies and chickpeas pair perfectly with the creamy tahini sauce.
  • Great for Meal Prep – Store leftovers for a ready-to-go meal during the week.

Ingredients

For the Roasted Veggies and Chickpeas:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 sweet potato, diced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 cup cooked quinoa (for serving)

For the Maple Dijon Tahini Sauce:

  • 3 tablespoons tahini (rich and creamy base)
  • 1 tablespoon maple syrup (natural sweetness)
  • 1 tablespoon Dijon mustard (adds a bold tangy flavor)
  • 1 tablespoon lemon juice (for a fresh, bright taste)
  • 2-3 tablespoons water (to thin the sauce to your desired consistency)

Step-by-Step Instructions

Step 1: Roast the Veggies and Chickpeas

  1. Preheat the oven to 400°F (200°C).
  2. Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  3. Arrange the chickpeas, sweet potato, broccoli, cauliflower, and red bell pepper on the baking sheet.
  4. Drizzle with olive oil and toss to coat evenly.
  5. Season with salt, pepper, and smoked paprika, making sure everything is well coated.
  6. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.

Step 2: Prepare the Maple Dijon Tahini Sauce

  1. In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, and lemon juice.
  2. Gradually add 2-3 tablespoons of water, whisking until smooth. Adjust the consistency by adding more water if needed.

Step 3: Assemble the Bowls

  1. Divide the cooked quinoa into serving bowls.
  2. Top with the roasted vegetables and chickpeas, arranging them beautifully.
  3. Drizzle generously with the maple dijon tahini sauce.
  4. Garnish with fresh herbs or seeds (such as parsley, cilantro, or sesame seeds) for extra texture and flavor.

Serving Suggestions

  • Add a crunch – Sprinkle with toasted pumpkin seeds or almonds.
  • Boost protein – Top with grilled tofu or tempeh for an extra plant-based protein punch.
  • Make it extra creamy – Add a dollop of hummus on top for a rich, flavorful finish.
  • Try different grains – Swap quinoa for brown rice, farro, or couscous.

Storage and Meal Prep Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave or in a skillet over low heat.
  • Keep the sauce separate until ready to serve for the freshest taste.

Nutritional Information (Per Serving, Approximate)

  • Calories: 350
  • Protein: 12g
  • Carbohydrates: 48g
  • Fat: 14g
  • Fiber: 9g

This Roasted Veggie Chickpea Bowl is a perfect balance of flavor, texture, and nutrition. The smoky roasted vegetables, crispy chickpeas, and creamy maple dijon tahini sauce make every bite satisfying. It’s easy to make, meal-prep friendly, and packed with plant-based goodness—a dish you’ll want to make again and again.

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