Description
A vibrant and wholesome plant-based bowl filled with roasted vegetables, protein-packed chickpeas, and drizzled with a sweet and tangy maple Dijon tahini dressing — perfect for a nutritious lunch or dinner.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2–3 tablespoons water (to thin dressing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread sweet potatoes, broccoli, bell pepper, and chickpeas on the sheet. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, and toss to coat.
- Roast for 20–25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and enough water to reach desired dressing consistency.
- Divide cooked quinoa or rice into bowls, top with roasted veggies and chickpeas, and drizzle with maple Dijon tahini dressing before serving.
Notes
- For extra flavor, roast vegetables with a sprinkle of garlic powder or cumin.
- You can swap quinoa with couscous or farro for variety.
- This dish is delicious served warm or chilled for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: roasted veggie bowl, chickpea quinoa bowl, vegan buddha bowl, tahini dressing recipe, healthy plant-based meal