Description
A vibrant and nourishing roasted veggie bowl that combines sweet potatoes, bell peppers, chickpeas, and a creamy tahini dressing for a wholesome meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 sweet potato, diced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 1 lemon, juiced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- Herbs of choice (e.g., thyme, oregano)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss together the chickpeas, sweet potato, zucchini, broccoli, and bell pepper with olive oil, adding salt and pepper.
- Spread the vegetable mixture on a lined baking sheet.
- Roast for about 25-30 minutes, until vegetables are tender and golden brown.
- Whisk together tahini, lemon juice, maple syrup, Dijon mustard, and herbs in a bowl.
- Drizzle the tahini dressing over the roasted veggies and mix gently.
- Serve warm or store for meal prep.
Notes
For meal prep, store veggies and dressing separately and combine when ready to eat. Overcrowding the baking sheet can lead to soggy vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg