Roasted Veggie Bowls (Print Version)
# Ingredients:
→ Golden Veggies & Crunchy Chickpeas
01 -
1 teaspoon dried oregano
02 -
½ teaspoon cumin
03 -
Salt and ground pepper to your liking
04 -
2 tablespoons olive oil
05 -
1 medium to large sweet potato, diced into 1-inch chunks (about 2 cups)
06 -
½ onion, cut into slices
07 -
1 can (15 oz.) chickpeas, rinsed and thoroughly dried
08 -
½ teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
2 cups Brussels sprouts, sliced in half
11 -
2 cups broccoli pieces
→ Toppings with a Mediterranean Vibe
12 -
¼ cup crumbled feta (optional)
13 -
¼ cup toasted sunflower seeds or pine nuts
14 -
½ cup cherry tomatoes, cut in half
15 -
¼ cup black Kalamata olives, chopped
16 -
¼ cup parsley, finely diced
→ Creamy Maple Dijon Dressing
17 -
1 tablespoon Dijon mustard
18 -
Salt and pepper as needed
19 -
1 clove of garlic, minced small
20 -
1 tablespoon olive oil
21 -
1 tablespoon fresh lemon juice
22 -
¼ cup tahini paste
23 -
1 tablespoon maple syrup
24 -
2-3 tablespoons warm water to thin it out to your liking
# Instructions:
01 -
Crank the oven to 400°F (200°C). In a big mixing bowl, coat the sweet potato, chickpeas, Brussels sprouts, broccoli, onion, and seasonings (olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper). Lay it all out on a tray and roast for 25-30 minutes. Flip everything halfway so it roasts evenly. Look for golden edges and crispy goodness.
02 -
Grab a small bowl, then combine tahini, maple syrup, Dijon, lemon juice, garlic, and olive oil. Stir or whisk until smooth. Gradually add warm water until it thins out and gets nice and pourable. Toss in some salt and pepper to taste.
03 -
Spoon the crispy veggies and chickpeas into separate bowls. Scatter the tomatoes, olives, feta, parsley, and seeds over the top.
04 -
Top it all off with the Maple Dijon Tahini Dressing and enjoy every bite!
# Notes:
01 -
Fits great with a Mediterranean eating plan
02 -
Feta can be skipped for a vegan option
03 -
Works well for weekly meal prepping