Description
Comforting bowls filled with vibrant roasted veggies and hearty chickpeas, topped 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)
- to taste Salt
- to taste Pepper
- 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 425°F (220°C).
- Chop your zucchini, carrots, broccoli, and red onion into bite-sized pieces.
- Toss the veggies and chickpeas with olive oil, smoked paprika, salt, and pepper until well coated.
- Spread them evenly on a baking sheet and roast for about 25 minutes.
- Whisk together tahini, Dijon mustard, maple syrup, lemon juice, and enough water to reach your desired consistency.
- Cook your quinoa or rice according to package instructions.
- Assemble the bowls starting with a base of quinoa or rice, adding the roasted veggies and chickpeas, and drizzling with tahini dressing.
Notes
For extra flavor, marinate veggies before roasting and feel free to customize the dressing.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 13g
- Protein: 20g
- Cholesterol: 0mg