Description
A nourishing and colorful bowl filled with roasted vegetables, crispy chickpeas, and a creamy tahini dressing. Packed with plant-based protein, fiber, and bold flavors, this dish is perfect for a healthy and satisfying lunch or dinner.
Ingredients
1 cup chickpeas, drained and rinsed
1 zucchini, sliced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked quinoa or brown rice
Tahini Dressing:
3 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1 clove garlic, minced
2–3 tablespoons water (to thin)
Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss chickpeas, zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- While roasting, prepare the tahini dressing: whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water until the desired consistency is reached.
- To serve, divide quinoa or brown rice into bowls, top with roasted vegetables and chickpeas, and drizzle with tahini dressing.
- Enjoy warm or at room temperature!
Notes
Swap the grains – Use farro, couscous, or cauliflower rice instead of quinoa or brown rice.
Change the veggies – Sweet potatoes, carrots, or Brussels sprouts add a unique twist.
Add greens – Toss in fresh spinach or kale for extra nutrients.
Spice it up – Add red pepper flakes or harissa for some heat.
Protein boost – Include tofu or tempeh for additional plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 2 servings
- Calories: 340 kcal
