Description
A wholesome and vibrant Roasted Chickpea & Veggie Bowl featuring crispy roasted broccoli, Brussels sprouts, sweet potatoes, and chickpeas, all tossed in a zesty tahini-mustard dressing. Perfect for a nutritious and satisfying meal that’s easy to prepare and packed with flavor.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cubed (about 2 cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- Olive oil, lemon juice, or balsamic vinegar (for roasting), as needed
- Dash of garlic powder
- Salt & pepper, to taste
Dressing
- ¼ cup Dijon mustard
- ½ cup tahini
- â…“ cup water (plus more to adjust consistency)
- ¼ cup apple cider vinegar
- 2 tbsp date syrup or maple syrup (to taste)
- 2 tbsp lemon juice
- Salt & pepper, to taste
Instructions
- Roast the Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the broccoli florets, halved Brussels sprouts, cubed sweet potato, and rinsed chickpeas with olive oil (or substitute with lemon juice or balsamic vinegar), garlic powder, salt, and pepper until evenly coated. Spread the mixture in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, flipping the vegetables halfway through to ensure even roasting and crispiness.
- Make the Dressing: In a bowl, whisk together the Dijon mustard, tahini, water, apple cider vinegar, date syrup or maple syrup, lemon juice, salt, and pepper until the dressing is smooth and well combined. Adjust the thickness by adding more water a tablespoon at a time if you prefer a thinner dressing.
- Assemble: Divide the warm roasted vegetables and chickpeas evenly into serving bowls. Drizzle generously with the tahini-mustard dressing. Serve the bowls warm or at room temperature for a delicious and nourishing meal.
Notes
- You can swap the sweet potato for other root vegetables like carrots or butternut squash.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the roasting mix or dressing.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated or enjoyed cold.
- Use fresh lemon juice for the best flavor impact in both roasting and dressing.
