Description
These vibrant bowls feature roasted vegetables and chickpeas tossed in a sweet and tangy maple Dijon tahini dressing, perfect for a healthy vegan meal.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 bell peppers, sliced
- 1 zucchini, chopped
- 1 red onion, wedged
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the dressing: 1/4 cup tahini
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water as needed to thin
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas and vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and garlic. Add water to reach desired consistency.
- Divide the roasted mixture into bowls and drizzle with the dressing. Serve immediately.
Notes
For extra flavor, add fresh herbs like cilantro or parsley. This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g