Description

This hearty and colorful plant-based dinner is packed with roasted chickpeas, vibrant vegetables, and a creamy maple Dijon tahini dressing. Perfect for meal prep, this bowl combines comfort and nutrition in one easy-to-make recipe.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 large head broccoli, cut into florets

1 red or orange bell pepper, sliced

1 small red onion, sliced

2 tbsp olive oil

Salt and black pepper to taste

1/4 cup tahini

1 tbsp Dijon mustard

1 tbsp maple syrup

1/2 tsp garlic powder

2 tbsp lemon juice

2–3 tbsp water (to thin dressing)

Optional: sesame seeds, fresh cilantro for garnish

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat chickpeas dry and toss with 1 tbsp olive oil, salt, and pepper. Spread on half the baking sheet.
Roast chickpeas for 15 minutes.
Meanwhile, toss broccoli, bell pepper, and red onion with remaining olive oil, salt, and pepper.
Add vegetables to the other half of the baking sheet and roast all for 20–25 more minutes.
In a bowl, whisk tahini, Dijon, maple syrup, garlic powder, lemon juice, and water until smooth.
Divide chickpeas and veggies into bowls. Drizzle with dressing.
Garnish with sesame seeds and cilantro if using. Serve warm.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner