Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing
This recipe features roasted vegetables and chickpeas served in bowls with a creamy tahini dressing.
Equipment
- oven
- Baking sheet
Ingredients
Roasted Veggies & Chickpeas
- 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
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
Mediterranean Add-Ins
- 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
Maple Dijon Tahini Dressing
- 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)
Instructions
- Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
- In a large bowl, combine broccoli, Brussels sprouts, sweet potato, chickpeas, onion, olive oil, garlic powder, oregano, smoked paprika, cumin, salt, and pepper. Toss to coat.
- Spread the mixture on the prepared baking sheet in a single layer. Roast for 25-30 minutes until vegetables are tender and slightly crispy.
- While the veggies roast, mix tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, and warm water in a bowl. Adjust seasoning with salt and pepper.
- Once roasted, remove veggies from the oven and let cool slightly. Serve in bowls topped with cherry tomatoes, olives, feta, parsley, pine nuts, and drizzle with tahini dressing.
Notes
You can customize this bowl with your favorite vegetables or add protein such as grilled chicken.