Ingredients
For the Roasted Veggies and Chickpeas:
1 zucchini, sliced
1 carrot, sliced
1 crown of broccoli, cut into florets
1 red onion, quartered
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked quinoa or rice for serving
For the Tahini Dressing:
1/4 cup tahini
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons water
Instructions
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper.
3. Roast for 20-25 minutes, stirring halfway through, until golden.
4. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth.
5. Serve the roasted vegetables and chickpeas over a bed of quinoa or rice, and drizzle with the tahini dressing.
Notes
For added flavor, sprinkle with fresh parsley or a squeeze of lemon before serving.
Switch up the veggies based on what’s in season or what you have on hand.
This bowl is also great cold, making it perfect for meal prep or lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 518
- Sugar: 10
- Sodium: 320
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 11
- Protein: 17
- Cholesterol: 0