Description
A vibrant and satisfying bowl featuring crispy roasted vegetables and chickpeas, served over a bed of quinoa and drizzled with a sweet and tangy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 large sweet potato, cubed
- 1 head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup uncooked quinoa, rinsed
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2–3 tablespoons lemon juice
- 3–4 tablespoons warm water
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the chickpeas, sweet potato, broccoli, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 25-30 minutes, or until vegetables are tender and chickpeas are crispy.
- While vegetables roast, cook quinoa according to package instructions. Fluff with a fork and set aside.
- To make the dressing, whisk together tahini, maple syrup, Dijon mustard, and lemon juice in a small bowl. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the bowls: divide the cooked quinoa among four bowls. Top with the roasted vegetable and chickpea mixture. Drizzle generously with the maple Dijon tahini dressing and serve.
Notes
You can customize the seasonings to taste.