Roasted veggie tahini bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F (200°C).

Step 2

On a baking sheet, toss chickpeas, sweet potato, zucchini, red bell pepper, and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread evenly.

Step 3

Roast for 25-30 minutes, flipping halfway through, until veggies are tender and slightly crispy.

Step 4

While veggies roast, prepare the quinoa or brown rice according to package instructions.

Step 5

Whisk together tahini, Dijon mustard, maple syrup, lemon juice, water, and salt until smooth. Add more water if needed for desired consistency.

Step 6

Assemble bowls by layering quinoa or brown rice, roasted veggies, and chickpeas. Drizzle with Maple Dijon Tahini Dressing.

Step 7

Sprinkle with pumpkin seeds, feta (if using), and fresh parsley before serving.

Step 8

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Step 9

Kcal: 380 kcal | Servings: 4 servings