Description
A vibrant and nutritious bowl filled with roasted vegetables, chickpeas, and a creamy maple Dijon tahini dressing.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 large red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked quinoa, brown rice, or farro
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp water (or more for thinning)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pumpkin seeds or sunflower seeds
- 2 tbsp chopped parsley or cilantro
- 1/4 cup crumbled feta (optional)
Instructions
- Preheat your oven to 400°F (200°C). On your baking sheet, toss sweet potatoes, broccoli, cauliflower, and red bell pepper with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until well coated. Spread your chickpeas on the same tray and sprinkle with salt. Roast everything for about 25-30 minutes, tossing halfway through, until golden and fragrant.
- Cook your grains according to package instructions. Rinse them under cold water before cooking to achieve a clean, nutty flavor.
- Whisk together tahini, maple syrup, Dijon mustard, lemon juice, and water in a mixing bowl. Adjust the water to achieve your desired consistency and season with salt and pepper as needed.
- Layer your bowls with grains, followed by a generous serving of roasted veggies and chickpeas. Drizzle with the maple Dijon tahini dressing.
- Garnish with pumpkin seeds or sunflower seeds, fresh parsley or cilantro, and feta if desired. Serve and enjoy!
Notes
Customize your bowl with seasonal vegetables or proteins like grilled chicken or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 4mg