Description
Discover how to make a flavorful Roasted Chickpea and Veggie Bowl that is healthy, delicious, and perfect for a satisfying meal. Try it today!
Ingredients
- – 2 cups (480 ml) broccoli florets
- – 2 cups (480 ml) Brussels sprouts, halved
- – 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups (480 ml))
- – 15 ounces (425 g) chickpeas, canned, drained and rinsed
- – Drizzle of olive oil or lemon juice or balsamic vinegar
- – Dash of garlic powder
- – Salt and freshly ground black pepper to taste
- – 1/4 cup (60 ml) beef mustard
- – 1/2 cup (120 ml) tahini
- – 1/3 cup (80 ml) water
- – 1/4 cup (60 ml) apple cider vinegar
- – 2 tablespoons (30 ml) date syrup or maple syrup (or to taste)
- – 2 tablespoons (30 ml) lemon juice
- – Salt and freshly ground black pepper to taste
Instructions
- ■Set your oven to a temperature of 400°F.
- â– Prepare a large baking tray by lining it with parchment paper or choosing a non-stick alternative. Keep it ready for later use.
- â– Flavor the vegetables: Place the broccoli florets, halved Brussels sprouts, sweet potato chunks, and chickpeas in a medium mixing bowl. Lightly coat them with olive oil, lemon juice, or balsamic vinegar to achieve a shiny finish. Sprinkle with garlic powder, salt, and freshly ground black pepper, then use your hands to evenly distribute the oil and seasonings over the veggies.
- â– Bake: Move the seasoned vegetables onto the prepared baking tray. Bake them for 15 minutes, then give them a toss. Continue baking for another 5 minutes, or until the sweet potato pieces are just soft enough. Switch the oven to the broil setting and cook for an additional 2 minutes, or until the Brussels sprouts have a slight char. Transfer the baked vegetables to a large mixing bowl.
- â– Prepare the dressing: In a medium bowl, combine the beef mustard, tahini, water, apple cider vinegar, date syrup or maple syrup, and lemon juice using a whisk until everything is well blended. Adjust the quantities of beef mustard, syrup, and water to your liking. Season with salt and freshly ground black pepper.
- â– To serve: Pour your preferred amount of dressing over the roasted veggie mixture and stir thoroughly to ensure even coating.