Roasted vegetable chick pea bowl with tahini dressing

Here’s a complete recipe for a Roasted Vegetable Chickpea Bowl with Tahini Dressing, including a helpful Q&A section to guide you through substitutions, meal prep, and more.

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🥗 Roasted Vegetable Chickpea Bowl with Tahini Dressing

🌱 A healthy, plant-based bowl loaded with flavor, fiber, and protein—perfect for lunch, dinner, or meal prep.

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📝 Ingredients

🔸For the Roasted Vegetables:

• 1 medium sweet potato, peeled and diced

• 1 zucchini, sliced into half moons

• 1 red bell pepper, chopped

• 1 red onion, chopped

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Salt & pepper to taste

🔸For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tbsp olive oil

• ½ tsp cumin

• ½ tsp garlic powder

• Pinch of salt

🔸For the Tahini Dressing:

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tbsp maple syrup (or honey)

• 1 garlic clove, minced

• 3–4 tbsp warm water (to thin)

• Salt to taste

🔸Optional Add-ins:

• Cooked quinoa, rice, or couscous

• Baby spinach or greens

• Avocado slices

• Feta or vegan cheese

• Pumpkin seeds or chopped nuts

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🔪 Instructions

1. Roast the Vegetables

• Preheat oven to 425°F (220°C).

• Toss sweet potato, zucchini, bell pepper, and onion with olive oil, paprika, salt, and pepper.

• Spread on a baking sheet lined with parchment paper.

• Roast for 25–30 minutes, flipping halfway, until veggies are tender and slightly caramelized.

2. Crisp the Chickpeas

• While veggies roast, pat chickpeas dry with a paper towel.

• Heat olive oil in a skillet over medium heat.

• Add chickpeas, cumin, garlic powder, and salt.

• Sauté for 10–12 minutes, stirring occasionally, until golden and crisp. (Alternatively, roast them alongside the veggies.)

3. Make the Tahini Dressing

• In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.

• Gradually whisk in warm water until creamy and pourable.

4. Assemble the Bowls

• Start with a base of greens or grains (if using).

• Add a generous portion of roasted veggies and chickpeas.

• Drizzle with tahini dressing.

• Top with avocado, seeds, feta, or your favorite toppings.

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❓Q&A: Roasted Vegetable Chickpea Bowl

Q: Can I use different vegetables?
A: Yes! Try cauliflower, carrots, broccoli, mushrooms, or Brussels sprouts. Use whatever you have on hand or is in season.

Q: Is this recipe vegan and gluten-free?
A: Yes, it’s naturally vegan and gluten-free. Just ensure any grains or toppings (like feta) align with your dietary needs.

Q: Can I make this for meal prep?
A: Absolutely. Store the components separately in the fridge. Lasts 4–5 days. Add dressing just before eating for best texture.

Q: Can I use dried chickpeas instead of canned?
A: Yes. Soak and cook them ahead of time. You’ll need about 1½ cups of cooked chickpeas to replace one 15 oz can.

Q: How do I make it lower in fat?
A: Use less olive oil when roasting and thin the tahini dressing with more lemon juice or water.

Q: Can I serve this cold?
A: Totally! It’s delicious warm or cold, making it perfect for packed lunches.

Q: What’s a good grain to serve this with?
A: Quinoa, farro, bulgur, brown rice, or even couscous all work great. For low-carb, try cauliflower rice.