Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Creeach Fam Recipes

    Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini

    🥦Vegetable
    ​

    -

    porsjoner

    15 minutes

    aktiv tid

    40 minutes

    total tid
    Start matlaging

    Ingredienser

    Vegetables:

    2 cups broccoli florets

    2 cups zurcchini, sliced

    1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)

    1 can (15 oz) chickpeas, drained and rinsed

    ½ onion, sliced

    Dash of garlic powder

    Condiments:

    1/4 cup tahini

    1/4 cup Dijon mustard

    2 tablespoons lemon juice

    2 tablespoons maple syrup

    Baking & Spices:

    Salt and freshly ground black pepper, to taste

    Oils & Vinegars:

    ¼ cup apple cider vinegar

    Drizzle of olive oil

    Liquids:

    ½ cup water

    Fremgangsmåte

    Prepare the Vegetables:

    Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the broccoli, zucchini, onion, and sweet potato pieces. Drizzle them with olive oil, and season with garlic powder, salt, and pepper. Toss the veggies to ensure they’re evenly coated.

    Roast the Vegetables:

    Place the baking sheet with the vegetables in the oven and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

    Roast the Chickpeas:

    On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and season with salt, pepper, and a dash of garlic powder.

    Roast the chickpeas in the oven for about 15 minutes, until they become crispy.

    Prepare the Maple Dijon Tahini Dressing:

    In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.

    If the dressing is too thick, add more water one tablespoon at a time until you reach the desired consistency. Season with salt and pepper to taste.

    Assemble the Bowls:

    Once the roasted vegetables and chickpeas are done, divide them into serving bowls.

    Drizzle generously with the Maple Dijon Tahini Dressing.

    Serve:

    Serve the bowls warm with extra dressing on the side if desired. Enjoy your wholesome, nutrient-packed meal!

    -

    porsjoner

    15 minutes

    aktiv tid

    40 minutes

    total tid
    Start matlaging

    Klar til å begynne å lage mat?

    Samle, tilpass og del oppskrifter med Umami. For iOS og Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Vilkår • Personvern • FAQ

    • Make primary photo
    • Delete photo

    Ingredienser

    Vegetables:

    2 cups broccoli florets

    2 cups zurcchini, sliced

    1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)

    1 can (15 oz) chickpeas, drained and rinsed

    ½ onion, sliced

    Dash of garlic powder

    Condiments:

    1/4 cup tahini

    1/4 cup Dijon mustard

    2 tablespoons lemon juice

    2 tablespoons maple syrup

    Baking & Spices:

    Salt and freshly ground black pepper, to taste

    Oils & Vinegars:

    ¼ cup apple cider vinegar

    Drizzle of olive oil

    Liquids:

    ½ cup water

    Fremgangsmåte

    1

    Prepare the Vegetables:

    2

    Preheat your oven to 400°F (200°C).

    3

    On a large baking sheet, arrange the broccoli, zucchini, onion, and sweet potato pieces. Drizzle them with olive oil, and season with garlic powder, salt, and pepper. Toss the veggies to ensure they’re evenly coated.

    4

    Roast the Vegetables:

    5

    Place the baking sheet with the vegetables in the oven and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

    6

    Roast the Chickpeas:

    7

    On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and season with salt, pepper, and a dash of garlic powder.

    8

    Roast the chickpeas in the oven for about 15 minutes, until they become crispy.

    9

    Prepare the Maple Dijon Tahini Dressing:

    10

    In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.

    11

    If the dressing is too thick, add more water one tablespoon at a time until you reach the desired consistency. Season with salt and pepper to taste.

    12

    Assemble the Bowls:

    13

    Once the roasted vegetables and chickpeas are done, divide them into serving bowls.

    14

    Drizzle generously with the Maple Dijon Tahini Dressing.

    15

    Serve:

    16

    Serve the bowls warm with extra dressing on the side if desired. Enjoy your wholesome, nutrient-packed meal!