Description
A hearty and flavorful plant-based bowl featuring roasted seasonal vegetables and crispy chickpeas, topped with a creamy, sweet-and-tangy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–3 tbsp water, as needed
- Cooked quinoa or rice for serving
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss sweet potato, broccoli, bell pepper, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on baking sheets.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, whisk tahini, maple syrup, Dijon mustard, and lemon juice in a small bowl. Add water gradually until dressing reaches desired consistency.
- Assemble bowls with cooked quinoa or rice, roasted veggies and chickpeas, and drizzle with dressing. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.