Description
This Roasted Chickpea & Veggie Bowl is a delicious and nutritious meal that combines roasted broccoli, Brussels sprouts, sweet potato, and chickpeas with a flavorful tahini dressing. Perfect for a satisfying lunch or dinner!
Ingredients
Units
Scale
For the Bowl:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 15 ounces chickpeas, canned, drained and rinsed
- Drizzle of olive oil or lemon juice or balsamic vinegar
- Dash of garlic powder
- Salt and freshly ground black pepper to taste
For the Dressing:
- 1/4 cup Dijon mustard
- 1/2 cup tahini
- 1/3 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons date syrup or maple syrup (or to taste)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Season veggies: Toss broccoli, Brussels sprouts, sweet potato, and chickpeas with oil, garlic powder, salt, and pepper.
- Roast: Spread vegetables on a baking sheet, roast until tender, then broil until charred.
- Make dressing: Whisk together mustard, tahini, water, vinegar, syrup, lemon juice, salt, and pepper.
- For serving: Coat roasted veggies with dressing.
Notes
- Cut veggies evenly to ensure even cooking.
- Don’t overcrowd the pan for proper roasting.
- Add dressing just before serving for best texture.
- Use high-quality tahini for a flavorful dressing.
- Refrigerate any leftover dressing for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 354 kcal
- Sugar: 11g
- Sodium: 215mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0.003g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
