Roasted Veggie Bowls with Lemon Tahini Sauce

These Maple Dijon Roasted Veggie Bowls features broccoli, cauliflower, carrots, chickpeas, and red onion roasted until golden and tender, then topped with a creamy maple Dijon tahini dressing. It’s a wholesome, protein-packed vegetarian dinner that’s easy enough for weeknights and perfect for meal prep!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 503 kcal per serving

Ingredients

1 large head - broccoli
1 small head - cauliflower
2 - carrots
15 ounces - chickpeas
½ - red onion
1 tbsp - olive oil
½ tsp - garlic powder
Fine sea salt and black pepper
⅓ cup - tahini
2 tablespoons - dijon mustard
2 tbs - lemon juice
2 tbs - maple syrup
¼ cup - apple cider vinegar
2 tablespoons - sour cream or greek yogurt
Salt and pepper
Splash of water

Instructions

Preheat the oven to 400 degrees F.
On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
Bake in the oven for 30-35 minutes, tossing halfway, until lightly browned.
Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
Serve the veggies with a good drizzle of the maple dijon dressing and ENJOY!
Storage Instructions – Store roasted veggies in an airtight container in the fridge for up to 4 days. Keep the dressing separate and stir before using. Reheat veggies in the oven or air fryer for best texture.

Nutrition