Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing
This recipe features roasted veggies and chickpeas paired with a creamy tahini dressing, perfect for a healthy meal.
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
- ½ medium 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
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)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet.
- Toss the broccoli, Brussels sprouts, sweet potato, chickpeas, and onion with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Spread them on the baking sheet.
- Roast in the oven for 30 minutes, stirring halfway through until tender and slightly caramelized.
- While the veggies are roasting, prepare the tahini dressing by whisking together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, and warm water. Adjust thickness with more water if needed.
- Once the veggies are done, assemble the bowls with roasted veggies, cherry tomatoes, olives, feta, parsley, and nuts. Drizzle with tahini dressing before serving.
Notes
You can customize the toppings based on your preferences. Add any other roasted vegetables you like.