Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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🥣

Ingredients

For the roasted veggies & chickpeas:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 (15 oz) can chickpeas, drained & rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper, to taste

For the maple dijon tahini dressing:

• ¼ cup tahini
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup (or honey)
• 2 tbsp lemon juice
• 1–2 tbsp warm water (to thin as needed)
• Salt, to taste

Optional for serving:

• 2 cups cooked quinoa, brown rice, or farro
• Fresh parsley or cilantro, chopped
• Lemon wedges

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🔥 Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Prepare the veggies & chickpeas:
   In a large bowl, toss the broccoli, Brussels sprouts, red pepper, onion, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Roast:
   Spread everything in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until veggies are golden and chickpeas are slightly crispy.
4. Make the dressing:
   In a small bowl or jar, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and a pinch of salt. Add warm water a little at a time until smooth and pourable.
5. Assemble the bowls:
   Divide cooked grains into bowls, top with roasted veggies and chickpeas, drizzle generously with the maple Dijon tahini dressing, and sprinkle with herbs or seeds if desired.
6. Serve:
   Enjoy warm or at room temperature, with a squeeze of fresh lemon juice on top for brightness! 🍋

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