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Introduction:
These Roasted Veggie & Chickpea Bowls are a nourishing and flavorful meal, packed with roasted sweet potatoes, zucchini, bell pepper, and crispy chickpeas, all served over a bed of quinoa. Topped with a tangy and creamy Maple Dijon Tahini Dressing, this dish is not only delicious but also vegan, gluten-free, and incredibly satisfying.
Ingredients:
For the Roasted Veggies & Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 sweet potato, peeled and diced
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups cooked quinoa
1/4 cup chopped fresh parsley
For the Maple Dijon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons water (more if needed to thin)
Pinch of salt
How to Make:
Preheat the Oven:
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