Description
A hearty and healthy bowl featuring crispy roasted vegetables and chickpeas, served over a bed of quinoa and drizzled with a creamy, tangy, and slightly sweet dressing.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large sweet potato, peeled and cubed
- 1 head of broccoli, cut into florets
- 1 red bell pepper, chopped
- 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 tablespoons lemon juice
- 3–4 tablespoons water, to thin
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 until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- While the vegetables roast, cook the quinoa according to package instructions. Fluff with a fork when done.
- To make the dressing, whisk together the tahini, maple syrup, Dijon mustard, and lemon juice in a small bowl. Gradually add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
- To 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.