Casey’s Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
A nourishing plant-based bowl packed with roasted vegetables, crispy chickpeas, and topped with a tangy-sweet maple Dijon tahini dressing perfect for meal prep or a wholesome lunch.
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Blender or Whisk
Ingredients
Roasted Bowl Ingredients
- 2 cups broccoli florets
- 2 cups Brussels sprouts halved
- 2 cups sweet potato cut into 1-inch cubes
- 1 can chickpeas 15 oz, drained and rinsed
- 1 dash garlic powder
- to taste salt for roasting
- to taste freshly ground black pepper
- olive oil drizzle for roasting
Maple Dijon Tahini Dressing
- ½ cup tahini
- ½ cup Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- ¼ cup apple cider vinegar
- ½ cup water plus more if needed to thin
- to taste salt for dressing
- to taste black pepper for dressing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread broccoli, Brussels sprouts, sweet potato, and chickpeas on the baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly crisped.
- While vegetables roast, combine tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a bowl or blender. Mix until smooth. Adjust salt, pepper, and water to taste and consistency.
- Divide roasted vegetables and chickpeas into bowls. Drizzle with maple Dijon tahini dressing. Serve warm or chilled.
Notes
This bowl is ideal for meal prep. Keep dressing separate until ready to eat. Add quinoa, brown rice, or leafy greens for extra heartiness.