Roasted Veggie Tahini Bowls (Print)
Savor vibrant veggies, chickpeas, fresh add-ins, and creamy tahini dressing in every satisfying bite.
# What You'll Need:
→ Roasted Veggies & Chickpeas
01 -
2 cups broccoli florets
02 -
2 cups Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 1-inch pieces (approximately 2 cups)
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1 can (15 oz) chickpeas, drained, rinsed, and patted dry
05 -
½ onion, sliced
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon smoked paprika
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½ teaspoon cumin
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Salt and black pepper, to taste
→ Mediterranean Add-Ins
12 -
½ cup cherry tomatoes, halved
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¼ cup Kalamata olives, sliced
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¼ cup crumbled feta cheese (optional)
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¼ cup fresh parsley, chopped
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¼ cup toasted pine nuts or sunflower seeds
→ Maple Dijon Tahini Dressing
17 -
¼ cup tahini
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1 tablespoon maple syrup
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
21 -
1 tablespoon olive oil
22 -
1 clove garlic, minced
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2-3 tablespoons warm water (to thin)
24 -
Salt and black pepper, to taste
# How to Make It:
01 -
Preheat oven to 200°C (400°F). Toss broccoli florets, Brussels sprouts, sweet potato pieces, chickpeas, and onion slices with olive oil, garlic powder, dried oregano, smoked paprika, cumin, salt, and black pepper. Spread evenly on a large baking sheet.
02 -
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
03 -
In a small bowl or jar, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, minced garlic, and warm water until smooth. Season with salt and black pepper to taste.
04 -
Divide roasted vegetables and chickpeas into serving bowls. Top with cherry tomatoes, Kalamata olives, crumbled feta cheese (if using), fresh parsley, and toasted pine nuts or sunflower seeds.
05 -
Drizzle the maple Dijon tahini dressing over each bowl and serve immediately.
# Additional Notes:
01 -
You can prepare the dressing in advance and store it in the refrigerator for up to one week.