Description
A satisfying bowl featuring roasted vegetables and crunchy chickpeas, drizzled with a nutty tahini sauce over a base of quinoa or rice.
Ingredients
- 2 cups Quinoa or Rice
- 1 medium Zucchini, sliced
- 2 medium Carrots, sliced
- 2 cups Broccoli Florets
- 1 medium Red Onion, sliced
- 1 can Chickpeas, drained and rinsed
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- Salt, to taste
- Pepper, to taste
- 1/3 cup Tahini
- 2 tablespoons Dijon Mustard
- 2 tablespoons Maple Syrup
- 1 tablespoon Lemon Juice
- 2–4 tablespoons Water (to thin)
- 1/4 cup Fresh Parsley or Cilantro (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the zucchini and carrots, separate broccoli into florets, and slice the red onion. Drain and rinse the can of chickpeas, then pat them dry.
- Toss the zucchini, carrots, broccoli, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until everything is lightly coated.
- Spread the vegetables and chickpeas in a single layer on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until edges are golden and chickpeas show some crisping.
- While the veggies roast, cook the quinoa or rice according to package instructions.
- In a small bowl, whisk tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth.
- Divide quinoa or rice among bowls, top with roasted vegetables and chickpeas, drizzle with the tahini sauce, and finish with fresh parsley or cilantro if desired.
Notes
Chickpeas should be well-dried before roasting for optimal crispiness. Serve warm for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean