Introduction
Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing is a vibrant, nourishing dish that combines the earthy sweetness of roasted vegetables with protein-packed chickpeas, all tied together with a luxuriously creamy maple-dijon tahini dressing. This colorful bowl brings together the best of Mediterranean and Middle Eastern flavors, creating a perfect harmony of textures and tastes. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your routine, this recipe delivers both nutrition and satisfaction in every bite. The beauty of these bowls lies in their versatility and make-ahead potential, making them ideal for meal prep or a leisurely weekend lunch.
Description
These Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing are a celebration of colors, textures, and flavors. Picture perfectly roasted sweet potatoes with caramelized edges, crispy chickpeas seasoned with warming spices, and tender-crisp Brussels sprouts with golden faces. The rainbow continues with charred red bell peppers and purple red onions, creating an Instagram-worthy presentation. The crowning glory is the creamy maple-dijon tahini dressing that adds a luxurious touch to every bite. It’s perfect for lunch, dinner, or meal prep – these bowls taste amazing warm or cold.
Why Our Roasted Veggie and Chickpea Bowls Are the Best
Our Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing aren’t just another grain bowl – they’re a thoughtfully crafted combination of flavors and textures that create a truly satisfying meal. The roasting process brings out the natural sweetness of the vegetables, while the spiced chickpeas add protein and crunch. The maple-dijon tahini dressing ties everything together with its perfect balance of nutty, sweet, and tangy notes.
Ingredients Notes
The ingredients in our Roasted Veggie and Chickpea Bowls work together to create a symphony of flavors and textures. Each component has been carefully selected to contribute to the overall experience, from the hearty vegetables to the protein-rich chickpeas and the creamy, tangy dressing.
For the Bowls:
- 2 medium sweet potatoes, cubed
- 1 pound Brussels sprouts, halved
- 2 red bell peppers, chunked
- 1 large red onion, wedged
- 2 (15 oz) cans chickpeas, drained and dried
- 3 cups cooked quinoa
- 4 cups fresh spinach
For the Dressing:
- 1/2 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 garlic cloves
- Juice of 1 lemon
- Salt and pepper to taste
Kitchen Tools Needed
- 2-3 large baking sheets
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Sharp knife
- Cutting board
- Colander
- Small food processor (optional for dressing)
- Storage containers for meal prep
How to Make Roasted Veggie and Chickpea Bowls
Get ready to create a bowl that’s as beautiful as it is delicious. The combination of roasted vegetables and perfectly spiced chickpeas will fill your kitchen with an irresistible aroma.
- Preheat oven to 400°F (200°C)
- Prepare vegetables
- Toss chickpeas with spices
- Arrange on baking sheets
- Roast for 25-30 minutes
- Prepare dressing
- Assemble bowls
- Drizzle with dressing
How To Store
Store the components separately in airtight containers in the refrigerator for up to 5 days. Keep the dressing in a separate container. The roasted vegetables and chickpeas can be reheated in the microwave or enjoyed cold. Fresh greens should be added just before serving.
Recipe Variations
- Mediterranean Style: Add olives, feta cheese, and fresh herbs
- Asian Fusion: Use sesame oil and add edamame
- Mexican Inspired: Add black beans and corn, top with avocado
- Fall Harvest: Include butternut squash and kale
What To Serve With
Pair these bowls with a refreshing cucumber mint water or sparkling lemon tea. For added protein, serve with a side of grilled tofu or a soft-boiled egg. A slice of crusty whole grain bread makes a perfect accompaniment for soaking up extra dressing.
Top Tips for Perfect Bowls
- Dry chickpeas thoroughly before roasting
- Don’t overcrowd the baking sheets
- Cut vegetables in similar sizes
- Season generously
- Make extra dressing
Helpful Notes
- Prep vegetables in advance for quick assembly
- Rotate baking sheets halfway through roasting
- Thin dressing with water if needed
Tips from Well-Known Chefs
- Yotam Ottolenghi suggests adding fresh herbs like dill and parsley just before serving
- Angela Liddon recommends massaging kale with a bit of oil if using it as a base
- Bryant Terry suggests adding smoked paprika to the chickpeas for depth
Frequently Asked Questions (FAQ)
Q: Can I make this ahead of time? A: Yes, all components can be prepared up to 5 days in advance.
Q: Is this recipe gluten-free? A: Yes, when using certified gluten-free ingredients.
Q: Can I freeze the roasted vegetables? A: Yes, they can be frozen for up to 3 months.
Q: What can I substitute for tahini? A: Almond butter or sunflower seed butter work well.
Q: How can I make this recipe oil-free? A: Use vegetable broth for roasting and thin tahini with water.
Easy Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing Recipe Blog
Description
This Classic Chicken Marsala features tender chicken cutlets dredged in seasoned flour and pan-fried until golden, topped with a gorgeous sauce made with cremini mushrooms, shallots, and Marsala wine. The sauce is velvety and rich, with just the right balance of flavors – earthy from the mushrooms, sweet from the Marsala, and savory from the chicken broth. Each bite offers tender chicken complemented by meaty mushrooms and a sauce that’s worthy of the finest Italian restaurants.
Ingredients
- 1 pound linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 2 large lemons (juice and zest)
- 1/2 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Kitchen Tools Needed
- Large pot for pasta
- Large skillet
- Colander
- Zester/grater
- Garlic press (optional)
- Tongs
- Sharp knife
- Cutting board
Instructions
- Cook pasta in salted water until al dente, reserve 1/2 cup pasta water
- Prepare shrimp:
- Season shrimp with salt and pepper
- Heat olive oil in large skillet
- Cook shrimp 2-3 minutes per side
- Remove and set aside
- Make sauce:
- Add garlic to same pan
- Add red pepper flakes
- Add lemon juice and zest
- Add pasta water
- Simmer 2-3 minutes
- Combine:
- Add pasta to sauce
- Return shrimp to pan
- Add parsley and Parmesan
- Toss until well combined