Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing 🥗
Ingredients:
For the Roasted Veggies:
1 zucchini, sliced
1 carrot, sliced
1 broccoli crown, cut into florets
1 red onion, quartered
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
For the Maple Dijon Tahini Dressing:
1/4 cup tahini
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons water (or more, as needed, for thinning)
Salt and pepper, to taste
For the Bowls:
2 cups cooked quinoa or rice
Fresh parsley or cilantro, chopped (for garnish)
Instructions:
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