Description
A comforting and colorful dish featuring roasted vegetables and chickpeas, topped with a creamy tahini dressing, perfect for family gatherings.
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.
- To serve, divide cooked quinoa or rice into bowls. Top with roasted veggies and chickpeas, then drizzle with dressing.
Notes
This dish is adaptable; feel free to use whatever vegetables you have on hand. For leftovers, store in an airtight container and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg