Description
A satisfying and nutritious bowl filled with roasted vegetables and chickpeas, topped with a creamy maple Dijon tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups chopped sweet potatoes
- 1 cup cauliflower florets
- 1 red bell pepper, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, cauliflower, red bell pepper, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
- Meanwhile, in a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and a splash of water until smooth. Adjust seasoning if necessary.
- Assemble the bowls by dividing the roasted vegetables and chickpeas among four bowls and drizzling with the creamy dressing.
Notes
You can customize the seasonings to taste.