Chickpea Veggie Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium-large sweet potato, diced into 1-inch cubes (roughly 2 cups)
02 -
2 cups Brussels sprouts, halved
03 -
1/2 onion, thinly sliced
04 -
2 cups broccoli pieces
→ Proteins
05 -
1 can (15 oz) cooked chickpeas, thoroughly rinsed and drained
→ Dressing
06 -
2 tablespoons maple syrup
07 -
1/2 cup water
08 -
1/4 cup apple cider vinegar
09 -
1/2 cup creamy tahini
10 -
2 tablespoons lemon juice
11 -
1/2 cup Dijon mustard
→ Seasonings
12 -
Sprinkle of garlic powder
13 -
Pinch of fresh black pepper and a dash of salt
14 -
A light drizzle of olive oil
# Instructions:
01 -
Turn your oven on to 400°F (200°C). Lay out the broccoli, sweet potato cubes, onion slices, and Brussels sprouts on a big baking tray. Pour a bit of olive oil over them, then sprinkle some garlic powder, salt, and pepper. Mix everything up so it's all coated evenly.
02 -
Pop the tray into the oven and roast the veggies for 20–25 minutes. Give them a flip halfway through so they cook evenly and get a little golden brown.
03 -
Spread out the rinsed chickpeas on a smaller baking tray. Add a splash of olive oil, some salt, black pepper, and a little garlic powder. Let them roast in the oven for around 15 minutes until they turn crispy.
04 -
As the veggies and chickpeas roast, grab a medium bowl and stir together the tahini, Dijon mustard, maple syrup, lemon juice, vinegar, and water. Keep stirring until it’s smooth. If it feels too thick, gently add more water, little by little. Taste-test it and add salt and pepper if needed.
05 -
Scoop the roasted veggies and crunchy chickpeas into serving bowls. Pour the Maple Dijon Tahini Dressing over everything generously.
06 -
Serve the bowls while warm, and feel free to add extra dressing if you like.
# Notes:
01 -
This meal works great as a make-ahead option and can stay fresh in the fridge for a maximum of 3 days.