Description
A nourishing, vibrant, and comforting plant-based bowl filled with roasted vegetables, crispy chickpeas, and a creamy tahini sauce.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 cups broccoli florets
- 2 large carrots, sliced into sticks
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (or agave)
- 2–3 tablespoons warm water (to thin)
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss chickpeas, broccoli, carrots, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and chickpeas are golden and crispy.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and garlic powder. Add warm water gradually until smooth and pourable. Season with salt.
- Divide roasted vegetables and chickpeas into serving bowls. Drizzle generously with tahini sauce.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter version, use vegetable broth or aquafaba instead of olive oil. Add extra greens like spinach or kale during the last 5 minutes of roasting. Store vegetables and tahini sauce separately in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan roasted vegetable bowl, chickpeas, tahini sauce, healthy dinner, plant-based