Description
A vibrant bowl of roasted vegetables and chickpeas topped with Mediterranean add-ins and a creamy maple dijon tahini dressing.
Ingredients
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- ½ onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper, to taste
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup toasted pine nuts or sunflower seeds
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
- In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
- Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
- Pour the Maple Dijon Tahini Dressing over the bowls and enjoy!
Notes
- The veggies and chickpeas stay crispy for about 3 days in the fridge, making this perfect for meal prep.
- Store the dressing separately to keep it fresh.
- Try adding fresh cucumber for a crunchy summer variation.
- For extra protein, top with a soft-boiled egg.
- Experiment with different vegetables like cauliflower, bell peppers, or zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
