Description
These roasted veggie bowls combine caramelized broccoli, cauliflower, carrots, chickpeas, and onions with a bright and creamy lemon tahini dressing. The result is a nourishing vegetarian meal packed with flavor, texture, and wholesome ingredients.
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 large carrots, peeled and sliced
1 (15-ounce) can chickpeas, drained and rinsed
1/2 red onion, sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
For the Lemon Tahini Dressing
1/3 cup tahini
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1/4 cup apple cider vinegar
2 tablespoons plain yogurt (optional)
Water as needed
Salt to taste
Black pepper to taste
Instructions
1. Preheat the oven to 400°F.
2. Place broccoli, cauliflower, carrots, chickpeas, and sliced red onion on a large baking sheet.
3. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
4. Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and lightly browned.
5. In a bowl whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and yogurt if using.
6. Add water gradually while whisking until the dressing becomes smooth and pourable.
7. Season the dressing with salt and black pepper to taste.
8. Divide roasted vegetables into bowls and drizzle generously with lemon tahini dressing before serving.
Notes
For extra texture, serve the roasted vegetables over quinoa or brown rice.
The dressing can be made ahead and stored in the refrigerator for up to 4 days.
Add avocado, sesame seeds, or fresh herbs for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Easy Dinner Ideas
- Method: Roasting
- Cuisine: American