Description
A vibrant and nourishing bowl featuring roasted sweet potatoes, broccoli, purple cabbage, and crispy chickpeas, all topped with a creamy, tangy maple Dijon tahini dressing. Perfect for a wholesome lunch or dinner — naturally vegan and gluten-free.
Ingredients
For the Roasted Veggies & Chickpeas:
- 1 large head of broccoli, cut into florets
- 1 small head of purple cabbage, chopped
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper, to taste
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1–2 tbsp lemon juice (fresh)
- 2–4 tbsp water (as needed to thin)
- Salt, to taste
Optional Toppings:
- Fresh parsley or cilantro
- Cooked quinoa, brown rice, or greens
Instructions
- Preheat oven to 400°F (200°C). Line 2–3 baking sheets with parchment paper.
- Prepare chickpeas: Rinse, drain, and pat dry. Toss with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
- Prepare vegetables: Dice sweet potatoes, cut broccoli into florets, and chop cabbage. Toss each with olive oil, salt, and pepper. Spread on baking sheets.
- Roast:
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Sweet potatoes: 25–30 min, flipping halfway.
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Chickpeas: 20–25 min, shaking halfway.
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Broccoli: 18–20 min.
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Cabbage: 15–18 min. Remove veggies as they finish.
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Make dressing: In a bowl, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and water to desired consistency. Add salt to taste.
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Assemble bowls: Layer grains/greens, add roasted veggies and chickpeas, and drizzle generously with dressing. Top with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes