Ingredients
For the Roasted Vegetables & Chickpeas:
- 1 cup canned chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 2–3 tablespoons water (to adjust consistency)
- Salt and pepper to taste
For Serving:
- 2 cups cooked quinoa or brown rice
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup toasted pumpkin seeds or sunflower seeds
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
Preheat your oven to 400°F (200°C). Spread the chickpeas, sweet potatoes, zucchini, bell pepper, and red onion on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, cumin, salt, and black pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Step 2: Prepare the Creamy Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and minced garlic. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
Step 3: Assemble the Bowl
Divide the cooked quinoa or brown rice between serving bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the creamy tahini dressing.
Step 4: Garnish & Serve
Sprinkle with fresh parsley, toasted pumpkin seeds, and red pepper flakes if desired. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 350mg
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 14g