Description
Nourish your body with vibrant roasted vegetables and protein-rich chickpeas, elevated by a creamy maple-Dijon tahini dressing. A versatile, satisfying plant-based meal perfect for cozy weeknights or mindful eating.
Ingredients
2 cups broccoli florets
1 medium sweet potato, cubed
10 oz Brussels sprouts, halved
2 cups cooked chickpeas
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup tahini
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp water
Fresh cilantro or parsley (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss broccoli, sweet potato, and Brussels sprouts with olive oil, paprika, garlic powder, salt, and pepper
Spread evenly on a baking sheet and roast for 15-20 minutes
Transfer to a bowl, top with chickpeas, and return to oven for 10 minutes
Whisk tahini, maple syrup, Dijon mustard, apple cider vinegar, and water until smooth
Drizzle dressing over roasted veggies and chickpeas
Serve warm with optional fresh herbs
Notes
Substitute maple syrup with date paste for a sugar-free option
Swap vegetables based on seasonality or preference
Store leftovers in an airtight container for up to 3 days
Add cooked quinoa or brown rice for a heartier meal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg