A beautiful and nutrient veggie bowl with winter vegetables and crispy paprika chickpeas comes together easily and worth every bite. Roasting brings out natural sweetness in the vegetables and drizzle with creamy maple and apple cider vinegar tahini dressing.
What a fabulous healthy and delicious bowl!! This nourishing bowl that you will want to make every week. By roasting the vegetables, it releases their natural sweetness and the crispy chickpeas are seasoned with garlic and paprika for that extra kick. Kale is one of my favourite greens and it holds up perfectly with the roasted vegetables. The tahini dressing is creamy with earthy flavour of maple syrup and tangy apple cider vinegar.
This protein and fiber-rich bowl are two major nutrients that will keep you satisfying, full longer so you won’t be craving foods that are unhealthy. Fiber will support your digestion keeping you regular.
There is a reason why kale is known as a superfood or superstar, for the amount of vitamins and minerals. I chose kale for this reason and also it is one of my favourite greens and it is the best choice when served with warm vegetables.
The protein-rich chickpeas offer a crispy texture and are so tasty when seasoned with paprika and garlic powder. The Canadian maple syrup and apple cider vinegar with some garlic powder in the tahini dressing brings this bowl to life, it is so good!
INGREDIENTS
BOWL:
- Vegetables: butternut squash, cauliflower and red onion
- Chickpeas: once roasted it adds a crunch, fiber and flavour
- Extra virgin olive oil: recommend a good quality
- Seasonings: sweet paprika, garlic powder, fine sea salt and pepper
- Greens: Kale is an excellent choice for this bowl and parsley for garnishing
- Toppings: pomegranates, parsley, and goat cheese is optional
DRESSING:
- Tahini
- Maple syrup
- Garlic powder
- Apple cider vinegar
WHY YOU WILL LOVE THIS RECIPE…..
- A easy recipe and can easily substitute with other vegetables, broccoli, red peppers, asparagus, brussel sprouts, carrots or sweet potatoes
- For a budget-friendly recipe it is so healthy and so satisfying
- It makes a perfect weekday meal for a family or for the next day lunch
- Loaded with nutrients without compromising the delicious flavours
INSTRUCTIONS
Preheat oven to 425°F or 218°C. Line a large baking sheet with parchment paper or foil.
Using a medium bowl, combine butternut squash, chickpeas, red onion, olive oil, paprika, garlic powder, salt and pepper until well coated. Transfer to the baking sheet.
Bake for 10 minutes. Meanwhile, drizzle 1/2 tablespoon of olive oil over the cauliflower and season with salt and pepper. After 10 minutes, add the cauliflower to the baking sheet.
Bake for another 15-20 minutes. Once the vegetables are roasted and tender and chickpeas are crispy remove from the oven.
While vegetables and chickpeas are roasting, whisk together tahini, maple syrup, garlic powder, apple cider vinegar and 1-2 tablespoon of warm water. Dressing should have a creamy texture.
Coat your hands with olive oil and massage the kale. Then add the kale to the serving bowls, arranged the roasted vegetables, chickpeas pomegranates and goat cheese. Drizzle with maple tahini dressing. Garnish with parsley.
TIP
When roasting cauliflower, it doesn’t require the same amount of time to roast as the butternut squash, red onions and chickpeas. I would recommend waiting 10 minutes before adding the cauliflower, since it tends to soften quite quickly. Keep that in mind for other vegetables if you substitute with sweet peppers and zucchini.
The toppings I choose was promegranates for it’s sweet flavour and crunchy texture. As well, it adds a brightness to this bowl. Goat cheese is optional, if you prefer a vegetarian bowl. I love parsley and it is a healthy herb and mild yet tasty.
SUBSTITUTIONS
I love butternut squash for this recipe, however, sometimes throughout the year, it is not readily available. You can substitute it with sweet potatoes. I would use 2 medium size sweet potatoes.
There are other vegetables to consider, such as broccoli, sweet peppers, brussel sprouts, carrots, zucchini.
STORING TIPS
Store the roasted vegetables in the refrigerator in an air-tight container for up to 3 days.
Reheat the roasted vegetables in the microwave for about 30 seconds or add 1/2 tablespoon of olive oil in a small skillet and heat the vegetables through at a low to medium heat.
I hope your love this roasted chickpeas and veggie bowl! If you make this recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 🙂
Roasted Chickpea and Veggie Bowl with Maple Tahini Dressing
Ingredients
Equipment
Method
- Preheat oven to 425°F or 218°C. Line a large baking sheet with parchment paper or foil.
- After rinsing the chickpeas in a colander, transfer them to a kitchen towel. Then place half of the towel over the chickpeas and rub them gently until the skins are removed.
- Using a medium bowl, combine butternut squash, chickpeas, red onion, olive oil, paprika, garlic powder, salt and pepper until well coated. Transfer to the baking sheet. Bake for 10 minutes. Meanwhile, drizzle 1/2 tablespoon of olive oil over the cauliflower and season with salt and pepper. After 10 minutes, add the cauliflower to the baking sheet. Bake for another 15-20 minutes. Once the vegetables are roasted and tender and chickpeas are crispy remove from the oven.
- While vegetables and chickpeas are roasting, whisk together tahini, maple syrup, garlic powder, apple cider vinegar and 1-2 tablespoon of warm water. Dressing should have a creamy texture.
- Coat your hands with olive oil and massage the kale. Then add the kale to the serving bowls, arranged the roasted vegetables, chickpeas pomegranates and goat cheese. Drizzle with maple tahini dressing. Garnish with parsley.