Description
A vibrant and wholesome bowl packed with roasted chickpeas, sweet potatoes, colorful veggies, and a creamy maple Dijon tahini dressing—perfect for a nutritious lunch or dinner.
Ingredients
1 can (400g) chickpeas, drained and rinsed
1 small sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced
2 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin
Salt & black pepper, to taste
1 cup cooked quinoa or brown rice
Fresh parsley or microgreens, for garnish
For the Maple Dijon Tahini Dressing:
2 tbsp tahini
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
1–2 tbsp warm water (to thin)
Salt & pepper, to taste
Instructions
1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Toss chickpeas and veggies with olive oil, paprika, cumin, salt, and pepper until evenly coated.
3. Spread on the baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crisp.
4. Meanwhile, prepare the dressing: whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth and creamy.
5. Assemble the bowls: divide quinoa or rice between bowls, top with roasted veggies and chickpeas.
6. Drizzle generously with maple Dijon tahini dressing and finish with fresh herbs or microgreens.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch / Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg