Delicious Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Enjoy a nutrient-dense Roasted Vegetable & Chickpea Bowl with Tahini Dressing, packed with vibrant flavors and textures.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Vegetarian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

2 cups Sweet Potatoes Can substitute with butternut squash
2 cups Carrots Can replace with parsnips
2 cups Brussels Sprouts Can substitute with broccoli or cauliflower
1 can Chickpeas Canned or cooked from dry

For the Tahini Dressing

1/3 cup Tahini Can swap with almond butter
2 tablespoons Lemon Juice Vinegar can be a substitute
1 clove Garlic Use garlic powder for a milder taste

Equipment

Oven
Baking sheet
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Wash and chop the sweet potatoes, carrots, and Brussels sprouts into bite-sized pieces.
Drizzle olive oil over the veggies and sprinkle with salt and pepper, then toss.
Spread the seasoned vegetables on a baking sheet and roast for about 25-30 minutes.
While roasting, mix tahini, lemon juice, minced garlic, and water in a bowl until smooth.
Combine the roasted vegetables with chickpeas in a large bowl.
Drizzle tahini dressing over the mixture and toss gently.
Serve warm, optionally garnished with fresh herbs or toasted seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 25000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Feel free to customize the vegetables based on what’s seasonal and available. This bowl can be prepped ahead of time and stored for quick meals throughout the week.

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