Description
A vibrant and healthy Roasted Veggie & Chickpea Bowl featuring a medley of colorful roasted vegetables tossed with chickpeas, all drizzled with a sweet and tangy maple Dijon dressing. Perfect as a wholesome vegetarian meal packed with fiber and flavor.
Ingredients
Scale
Vegetables & Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 red onion, sliced into wedges
Dressing & Seasonings
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Chop the red and yellow bell peppers and slice the zucchini into half-moons. Slice the red onion into wedges. Combine all the vegetables in a large mixing bowl.
- Season the vegetables: Drizzle olive oil over the chopped vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss thoroughly to ensure even coating.
- Roast the vegetables: Spread the seasoned veggies evenly on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes until they are golden and tender.
- Make the dressing: In a small bowl, whisk together the maple syrup and Dijon mustard until the mixture is smooth and well combined.
- Combine and serve: Once the vegetables have roasted, transfer them to a mixing bowl and add the rinsed chickpeas. Drizzle the maple Dijon dressing over the mixture, toss lightly to combine, and serve warm.
Notes
- You can add fresh herbs like parsley or cilantro for extra freshness.
- For added protein, consider topping with crumbled feta or a dollop of Greek yogurt, if not vegan.
- To make it spicier, sprinkle some red pepper flakes before roasting.
- This dish keeps well in the fridge for up to 3 days, making it great for meal prep.
- Serve over cooked quinoa, rice, or greens for a more filling meal.
