Roasted Chickpea & Veggie Bowl
4 servings
servings10 minutes
active time30 minutes
total timeIngredients
2 cups broccoli florets
2 cups Brussels sprouts (halved)
1 medium-large sweet potato (cut into 1-inch pieces, about 2 cups)
15 ounces chickpeas (canned, drained and rinsed)
Drizzle of olive oil (or lemon juice)
Dash of garlic powder
Salt and freshly ground black pepper (to taste)
½ cup Dijon mustard
½ cup tahini
½ cup water
¼ cup apple cider vinegar
2 tablespoons maple syrup (or to taste)
2 tablespoons lemon juice
Salt and freshly ground black pepper (to taste)
Directions
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.
For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
Nutrition
Serving Size
-
Calories
313 kcal
Total Fat
17 g
Saturated Fat
2 g
Unsaturated Fat
14 g
Trans Fat
-
Cholesterol
-
Sodium
200 mg
Total Carbohydrate
34 g
Dietary Fiber
7 g
Total Sugars
6 g
Protein
10 g
4 servings
servings10 minutes
active time30 minutes
total time