Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a vibrant and nourishing meal that brings together crispy roasted vegetables and protein-rich chickpeas, all drizzled with a sweet and tangy dressing. Perfect for lunch prep or as a stunning centerpiece for gatherings, this dish promises an explosion of flavors that will delight your taste buds while keeping healthy eating enjoyable and visually appealing.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup bell peppers, chopped (mixed colors)
  • 1 medium zucchini, chopped
  • 1 medium red onion, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 3 tbsp tahini
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables and chickpeas on a parchment-lined baking sheet. Roast for about 20 minutes until golden brown.
  4. In a bowl, whisk together tahini, maple syrup, Dijon mustard, and a splash of water until creamy.
  5. Assemble bowls by topping the roasted veggies with the dressing. Serve warm.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approx. 350g)
  • Calories: 420
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 12g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: Feel free to customize with seasonal vegetables or spices like cumin for added flavor. For nut-free options, substitute tahini with sunflower seed butter or Greek yogurt. Store leftovers in an airtight container for up to four days; reheat gently to maintain texture.