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Helenice Pereira
Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing Ingredients: 1 cup chickpeas (cooked) 1 large sweet potato (cubed) 1 red bell pepper (sliced) 1 zucchini (sliced) 1/2 cup broccoli florets 2 tbsp olive oil Salt & pepper to taste 1/4 cup tahini 1 tbsp Dijon mustard 1 tbsp maple syrup 1 tbsp lemon juice Water (as needed for dressing consistency) Instructions: Preheat oven to 400°F (200°C). Toss chickpeas and vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes. Mix tahini, Dijon, maple syrup, and lemon juice, adding water for desired dressing consistency. Drizzle dressing over roasted veggies and chickpeas. Serve warm. Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Kcal: 320 | Servings: 2
Pescatarian Mediterranean Lifestyle | Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing | Facebook
Roasted Veggie and Chickpea Bowls with Maple-Dijon Tahini Dressing

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