Description
This vibrant and nourishing dish combines caramelized roasted vegetables and crispy chickpeas, topped with a creamy maple Dijon tahini dressing. Perfectly balanced between sweet, savory, and tangy, it delivers bold flavor and wholesome nutrition in each bite. It’s ideal for weeknight dinners or as a meal prep favorite.
Ingredients
Scale
For the Roasted Veggies & Chickpeas:
- 1 can (15 oz) chickpeas, drained, rinsed, and dried
- 1 medium sweet potato, peeled and diced
- 1 small head broccoli, cut into florets
- 1½ cups chopped red cabbage
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
For the Maple Dijon Tahini Dressing:
- ¼ cup tahini
- 1½ tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp warm water
- Salt to taste
Optional Garnishes:
- Fresh herbs (parsley or cilantro)
- Cooked grains (quinoa, rice, farro)
- Red pepper flakes
- Lemon wedges
Instructions
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Rinse and dry chickpeas thoroughly.
- Toss sweet potatoes, broccoli, and red cabbage in olive oil, paprika, garlic powder, salt, and pepper. Toss chickpeas with oil and seasonings separately.
- Spread everything on baking sheets in a single layer. Avoid overcrowding.
- Roast for 25–30 minutes, flipping halfway through, until veggies are caramelized and chickpeas are crisp.
- In a bowl or blender, mix tahini, maple syrup, mustard, lemon juice, garlic, and salt. Add warm water gradually to reach desired consistency.
- Assemble bowls: layer grains (if using), then roasted vegetables and chickpeas.
- Drizzle with dressing and garnish with herbs, lemon, or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes