Name: Roasted Veggie Tahini Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets; 2 cups Brussels sprouts, halved; 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups); 1 can (15 oz) chickpeas, drained, rinsed, and patted dry; ½ onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon cumin; Salt and black pepper, to taste; ½ cup cherry tomatoes, halved; ¼ cup Kalamata olives, sliced; ¼ cup crumbled feta cheese (optional); ¼ cup fresh parsley, chopped; ¼ cup toasted pine nuts or sunflower seeds; ¼ cup tahini; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; 2-3 tablespoons warm water (to thin); Salt and black pepper, to taste

Description

Roasted Veggie Tahini Bowls are a wholesome dish packed with roasted vegetables, chickpeas, and a delightful Maple Dijon Tahini Dressing that adds a rich flavor.

Ingredients

Scale

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
½ onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon cumin
Salt and black pepper, to taste

½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
¼ cup fresh parsley, chopped
¼ cup toasted pine nuts or sunflower seeds

¼ cup tahini
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2–3 tablespoons warm water (to thin)
Salt and black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
Pour the Maple Dijon Tahini Dressing over the bowls and enjoy!

Notes

This dish can be made vegan by omitting the feta cheese.
Feel free to customize the vegetables based on what you have available.
The dressing can be stored in the refrigerator for up to a week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg