Description
A comforting bowl filled with crispy roasted vegetables, hearty chickpeas, and fluffy quinoa or rice, drizzled with a creamy tahini dressing.
Ingredients
Scale
- 1 medium Zucchini (or yellow squash)
- 2 medium Carrots (or parsnips)
- 2 cups Broccoli Florets (or cauliflower florets)
- 1 medium Red Onion (or shallots)
- 1 can Chickpeas (drained)
- 2 tablespoons Olive Oil (or avocado oil)
- 1 teaspoon Smoked Paprika (or regular paprika)
- Salt, to taste
- Pepper, to taste
- 1/3 cup Tahini (or sunflower seed butter)
- 2 tablespoons Dijon Mustard (or yellow mustard)
- 2 tablespoons Maple Syrup (or honey for non-vegans)
- 1 tablespoon Lemon Juice (or lime juice)
- 2–4 tablespoons Water (to adjust consistency)
- 2 cups Quinoa or Rice (or farro/barley for variety)
- 1/4 cup Fresh Parsley or Cilantro (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Chop the zucchini, carrots, broccoli, and red onion into bite-sized pieces. Place them in a large bowl.
- Add the drained chickpeas to the bowl along with olive oil, smoked paprika, salt, and pepper. Toss everything together until the veggies and chickpeas are evenly coated.
- Spread the mixture onto the prepared baking sheet and roast for about 20-25 minutes, until the veggies are tender and slightly browned.
- While the veggies are roasting, cook the quinoa or rice according to package instructions.
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and enough water to reach your desired consistency for the dressing.
- Once the veggies are done, assemble your bowls by adding a scoop of quinoa or rice to each one, topping with roasted veggies and chickpeas, and drizzling with tahini dressing. Garnish with fresh parsley or cilantro if desired.
Notes
Chop everything uniformly and consider marinating chickpeas for enhanced flavor. You can substitute tahini with other nut butters if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg