Ingredients
Scale
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 broccoli crown, cut into florets
- 1 red onion, quartered
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1/4 cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Toss well.
- Spread the mixture on the baking sheet and roast for 20–25 minutes, stirring halfway through until golden.
- While roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl until smooth. Adjust consistency with more water if needed; season with salt and pepper.
- To serve, divide cooked quinoa or rice into bowls. Top with roasted veggies and chickpeas then drizzle with dressing.
Notes
This bowl is flexible; adjust portions for calorie control. For a lighter option, increase veggies and decrease grains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: bowl, healthy, chickpeas, roasted vegetables, tahini dressing