The Vegan Roasted Veggie & Chickpea Bowls with maple Dijon tahini dressing is a tasty dish. You can prepare it in 45 minutes. The calories for this recipe are 330 kcal per serving. Serve your Vegan Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing for occasions, events, gatherings, and family dinners. Pair this dish with quinoa, brown rice, kale, spinach, pita bread, tortilla wraps, tofu, or lentil loaf as well. Here, you will utilize sweet potato, bell pepper, zucchini, red onion, cherry tomatoes, chickpeas, olive oil, seasonings, tahini, Dijon mustard, maple syrup, and lemon juice to make it. Keep this dish in the fridge for four days only.
STATS:
- Cooking time: 30 minutes
- Servings: 4
- Cuisine: American
- Number of calories: 330 kcal
- Serving size: 1 bowl
- Course: Main
- Total time: 45 minutes
- Preparation time: 15 minutes
- Diet: Vegan
EQUIPMENT:
- Spoon
- Measuring spoons
- Chopping board
- Big baking sheet
- Measuring cups
- Knife
- Small bowl
- Big mixing bowl
INGREDIENTS:
BOWLS:
- 1 sliced medium red onion
- 1/4 tsp black pepper
- 1 large peeled & diced sweet potato
- One sliced red bell pepper
- 1/2 tsp onion powder
- One chopped medium zucchini
- Half tsp garlic powder
- 1 can drained & rinsed chickpeas
- Two tbsp olive oil
- One teaspoon smoked paprika
- Half tsp salt
- One cup of cherry tomatoes
DRESSING:
- Quarter cup of tahini
- One tbsp maple syrup
- 1 tbsp lemon juice
- One tbsp water
- 1/4 tsp garlic powder
- Quarter tsp salt
- 1/8 tsp black pepper
- One tablespoon Dijon mustard
INGREDIENT NOTES:
SWEET POTATO:
- Here, we will use sweet potatoes for the bowls in your vegan recipe. These are sweet, and they will also give you softness in your dish. Normal potatoes are an alternative idea for you as well.
RED BELL PEPPER:
- These are sweet, and they will also make your vegan bowls colorful. You will get a fresh taste from adding them as well. Orange bell pepper is another idea for your use as well.
ZUCCHINI:
- For the vegetables, we will also use zucchini in your bowls. This will also give your bowls a refreshing feeling and make your recipe light as well. Use eggplant for another idea as well.
RED ONION:
- Red onion will give you a slightly sweet taste in your recipe. These will also become softer when you roast them in the oven. White onion is also another choice for you.
CHERRY TOMATOES:
- Cherry tomatoes are useful in giving a juicy feeling to your dish. Use normal tomatoes as an alternative as well.
CHICKPEAS:
- These are the main elements for your dish. We will use chickpeas because they will make your recipe fulfilling. Lentils can be another option for your recipe.
OLIVE OIL:
- Olive oil will help in roasting your vegetables and chickpeas properly. One more option for you can be avocado oil as well.
SMOKED PAPRIKA:
- You will get a smoky flavor from adding this to your recipe. Use normal paprika for another choice too.
GARLIC POWDER:
- Your vegan recipe will taste better once you use this in it. Another choice for your dish can be fresh garlic.
TAHINI:
- This is the main component for the dressing on your dish. It will make your bowls smooth, and you will get a creamy feeling from it as well. For an alternative use, sunflower seed butter if you prefer.
DIJON MUSTARD:
- Another main thing for your dressing is this mustard as well. You will get some tanginess in your recipe from using this. Normal mustard can also be a choice for you.
MAPLE SYRUP:
- This is another main thing for your dressing in your bowls. It will make the dressing sweeter, or you may use agave syrup for an alternative.
INSTRUCTIONS:
- Heat your oven to 220°C.
- Then add chickpeas & all the vegetables in a big mixing bowl.
- Next, include olive oil on them along with the seasonings for the bowl as well.
- Now add this tossed mixture to the baking sheet and spread it evenly.
- Then you need to roast them for 30 minutes by flipping them at halftime.
- Now take a smaller bowl & mix the components for the dressing in it.
- Add the roasted vegetables and chickpeas to four bowls.
- Then include the dressing on them to complete your dish.
SERVING SUGGESTIONS:
VEGETABLES:
- Spinach
- Kale
- Romaine lettuce
DINNER:
- Tofu
- Chickpea patties
- Lentil loaf
TOPPINGS:
- Pumpkin seeds
- Sesame seeds
- Chopped nuts
TIPS:
- You need to chop your vegetables into equal pieces so they roast at the same time in your oven.
- Don’t put too many ingredients on your sheet, or they will not roast properly.
- Also, stir the vegetables & chickpeas at halftime for even cooking.
STORAGE INFORMATION:
FRIDGE:
- Chill this dish for 4 days in a tight container.
FREEZER:
- Stock the cooked vegetables & chickpeas for two months only.
FAQs:
Should we use other vegetables for this recipe?
- You can add vegetables of your liking as well if you prefer.
Can we change the thickness of this dressing?
- Yes, you can make your dressing thinner by using more water in it.
NUTRITIONAL INFORMATION:
Potassium: 760 grams
Calories: 330 kcal
Protein: 9 g
Net Carbs: 28 grams
Total Carbs: 36 grams
Fiber: 8 g
Iron: 3.8 g
Calcium: 85 grams
Sodium: 390 grams
Vitamin A: 13,900 IU
