Roasted Vegetable Chick Pea Bowl with Tahini Dressing

Ingredients

For the Roasted Vegetables:
1 medium sweet potato, peeled and diced
1 zucchini, sliced into half moons
1 red bell pepper, chopped
1 red onion, chopped
2 tbsp olive oil
1 tsp smoked paprika
Salt & pepper to taste

For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp cumin
½ tsp garlic powder
Pinch of salt

For the Tahini Dressing:
¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup (or honey)
1 garlic clove, minced
3–4 tbsp warm water (to thin)
Salt to taste

Optional Add-ins:
Cooked quinoa, rice, or couscous
Baby spinach or greens
Avocado slices
Feta or vegan cheese
Pumpkin seeds or chopped nuts

Directions

Preheat oven to 425°F (220°C).

Toss sweet potato, zucchini, bell pepper, and onion with olive oil, paprika, salt, and pepper.

Spread on a baking sheet lined with parchment paper.

Roast for 25–30 minutes, flipping halfway, until veggies are tender and slightly caramelized.

While veggies roast, pat chickpeas dry with a paper towel.

Heat olive oil in a skillet over medium heat.

Add chickpeas, cumin, garlic powder, and salt.

Sauté for 10–12 minutes, stirring occasionally, until golden and crisp. (Alternatively, roast them alongside the veggies.)

In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.

Gradually whisk in warm water until creamy and pourable.

Start with a base of greens or grains (if using).

Add a generous portion of roasted veggies and chickpeas.

Drizzle with tahini dressing.

Top with avocado, seeds, feta, or your favorite toppings.