Description
This roasted vegetable and chickpea bowl is a hearty and nutritious meal perfect for any time of the day.
Ingredients
Scale
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper.
- Toss well to coat and spread the mixture on the baking sheet in a single layer.
- Roast for about 20–25 minutes, stirring halfway through, until golden.
- While the veggies are roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth.
- Divide the cooked quinoa or rice into bowls, top with the roasted veggies and chickpeas, and drizzle generously with the dressing.
Notes
- This dish is versatile, and you can add other vegetables or adjust the seasonings to your preference.
- Great for meal prep, as it holds up well in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg