Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

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Step 1

Step 1: Roast the Veggies Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with oil. In a mixing bowl, toss the sliced zucchini, carrot, broccoli florets, quartered red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, and the chickpeas are slightly crispy

Step 2

Step 2: Make the Dressing While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, a teaspoon at a time, until the dressing is pourable but still thick. Season with salt and pepper to taste.

Step 3

Step 3: Assemble the Bowls Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas. Step 4: Garnish and Serve Drizzle the bowls generously with the maple Dijon tahini dressing. Garnish with freshly chopped parsley or cilantro for added freshness and color. Serve