Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

A healthy, delectable lunch or supper option is a Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing. The maple Dijon tahini dressing adds a sweet and tangy finish, while the roasted veggies and chickpeas give it a substantial base. This colorful, filling dish may be made easily with the following recipe:

Components:

Regarding the Chickpeas and Roasted Vegetables:

1. Diced and peeled medium sweet potato
2. One cup of florets of cauliflower
3. One cup of trimmed and halved Brussels sprouts
4. One can (15 oz) of rinsed and drained chickpeas
5. One tablespoon of olive oil
6. One teaspoon of paprika smoked
7. Half a teaspoon of cumin powder
8. To taste, add salt and pepper.

For the Tahini Dressing with Maple Dijon:

• Three teaspoons of tahini
• One spoonful of maple syrup
• One tablespoon of Dijon mustard
• One tablespoon of lemon juice
• Two teaspoons of olive oil
• Two to three teaspoons of water (to thin as necessary)
• To taste, add salt and pepper.

Extra toppings are optional.

• Fresh greens, such as arugula, kale, and spinach
• Fresh herbs, such as cilantro and parsley
• Sunflower seeds or pumpkin seeds
• Slices of avocado
• Red onion, cut thinly

Directions:

1. Prepare the baking sheet and preheat the oven.

• Set the oven temperature to 400°F, or 200°C. For easier cleanup, line a baking sheet with silicone baking mats or parchment paper.

2. Roast the chickpeas and vegetables:

• Combine the chopped sweet potato, cauliflower florets, Brussels sprouts, and chickpeas in a big bowl and season with salt, pepper, cumin, smoky paprika, and olive oil.
• On the baking sheet that has been prepared, evenly distribute the mixture in a single layer.
• Roast for 25 to 30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are soft and beginning to caramelize.

3. Prepare the Tahini Dressing with Maple Dijon:

• In a separate bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and olive oil while the chickpeas and veggies roast.
• To get the consistency you want (it should be pourable but not too thin), add water a bit at a time.
• To taste, add salt and pepper. If desired, add extra mustard or maple syrup to change the tanginess or sweetness.

4. Put the Bowl Together:

• Take the chickpeas and roasted veggies out of the oven when they’re done.
• Arrange the chickpeas and roasted veggies in serving bowls. If desired, add fresh greens.
• Over the top, generously drizzle the Maple Dijon Tahini Dressing.

5. Elective garnishes:

• For added texture and taste, add additional toppings like red onion, avocado slices, fresh herbs, or seeds.

Have fun!

• This flavorful, well-balanced Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing is ideal for meal prep or a healthy midweek supper. With its creamy, tangy-sweet undertones that go well with the roasted vegetables and chickpeas, the dressing unifies everything!