These veggie bowls deliver big on flavor! Combine crispy yet tender chickpeas with colorful roasted veggies. Then add on the creamy Dijon-Maple Tahini Dressing to get the perfect blend of sweet and tangy.
These bowls offer serious nutritional benefits. They’re packed with essential vitamins & minerals, plant-based protein, and fiber. You’ll feel energized and satisfied after every bite. Best of all, they’re simple to prepare!
This recipe is vegan and gluten-free. Add a hard boiled egg or piece of rotisserie chicken on the side for more protein (and make it not vegan).
Feel free to customize with your favorite seasonal vegetables. Your body and taste buds will thank you. This may become your go-to recipe for delicious veggies!
Ingredients:
For the Roasted Veggies & Chickpeas:
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 head of broccoli, cut into florets
- ½ red cabbage, cut into 1 inch wedges
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dijon-Maple Tahini Dressing:
- 1/4 cup tahini
- 0-2 tablespoons maple syrup (zero for no sugar, 1 Tbl for a bit of sweetness, 2 Tbl for restaurant-style sweetness)
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1-2 tablespoons water (to thin, as needed)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 avocado
- Fresh parsley (optional)
- Mixed baby greens (for the salad base)
Base:
Prep a bed of mixed baby lettuce in your bowl, then pile all your Veggie Bowl ingredients on top of it. (To make it even more filling, you could swap this for rice. But it’s plenty filling as is!)
Instructions:
- Roast the veggies & chickpeas: Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper.
- In a large bowl, toss the sweet potato, bell peppers, broccoli, and chickpeas with about 2/3 of the spice/oil mix.
- Spread the veggie mixture in a single layer on a large baking sheet (optional: line with parchment paper).
- Lay cabbage wedges on a second baking sheet (also optional to line with parchment paper). Use a pastry brush, spoon or your fingers to spread the remaining spice and oil blend on the cabbage. Brush both sides of cabbage.
- Roast both sheets of veggies for 25-30 minutes, flipping halfway through, and rotating the sheets, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
- Make the dressing: While the veggies are roasting, prepare the Dijon- Maple Tahini Dressing. In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and pepper.
- Add water, one tablespoon at a time, until the dressing reaches the desired consistency (pourable but still creamy).
- Assemble the bowls: Divide the roasted veggies and chickpeas between bowls.
- Drizzle generously with the Dijon-Maple Tahini Dressing.
- Add the fresh ingredients: slice avocado and divide between bowls. Top with parsley if desired.
- Serve & enjoy: Serve immediately and enjoy! Or save for meals later in the week. Keep veggies and dressing separate until ready to eat. This will stay fresh for up to 5 days in the fridge.
