Roasted Vegetable & Chickpea Bowl with Maple Dijon Tahini Dressing

Ingredients

For the Roasted Vegetables

• 2 zucchini, sliced
• 3 carrots, sliced
• 2 cups broccoli florets
• 1 red onion, cut into wedges
• 1 can (15 oz / 400 g) chickpeas, drained & rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste

Maple Dijon Tahini Dressing

• 3 tbsp tahini
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup (or honey)
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin)
• 1 tbsp lemon juice
• Salt & pepper, to taste

Instructions

1. Prepare the Vegetables

1. Preheat the oven to 425°F (220°C).
2. Spread zucchini, carrots, broccoli, red onion, and chickpeas onto a large baking sheet.
3. Drizzle with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.
4. Toss to coat evenly.

2. Roast

1. Roast for 20–25 minutes, flipping halfway through.
2. Vegetables should be tender with a lightly charred, golden finish.

3. Make the Maple Dijon Tahini Dressing

1. In a small bowl, whisk together:
   
   • Tahini
   • Dijon mustard
   • Maple syrup
   • Lemon juice
   • Garlic
   • Salt & pepper
3. Add warm water slowly until the dressing becomes smooth and pourable.

4. Assemble the Bowl

1. Divide the roasted vegetables and chickpeas into serving bowls.
2. Drizzle generously with the tahini dressing.
3. Garnish with chopped parsley or extra smoked paprika if desired.