Description
A vibrant and hearty Mediterranean-inspired bowl featuring roasted vegetables and chickpeas, topped with a sweet and tangy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups chickpeas, drained and rinsed
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked quinoa or brown rice
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2–3 tablespoons water
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chickpeas, sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- While roasting, prepare the dressing: In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Adjust consistency with more water if needed.
- Assemble bowls by dividing cooked quinoa or brown rice among four bowls. Top with roasted veggies and chickpeas.
- Drizzle with maple Dijon tahini dressing and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.