Description
Discover how to create a delicious Roasted Vegetable & Chickpea Bowl that is packed with flavor and nutrients. Perfect for a healthy and satisfying meal!
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 or 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 400°F to heat up.
- ▢ Prepare a large baking tray with parchment paper or use a non-stick surface. Set it aside for later.
- ▢ Flavor the vegetables: Place the broccoli, Brussels sprouts, sweet potato, and chickpeas into a medium-sized bowl. Lightly coat them with olive oil or lemon juice until they are glossy. Sprinkle with garlic powder, salt, and freshly ground black pepper, and use your hands to ensure the vegetables are evenly covered with the oil and spices.
- ▢ Bake: Spread the vegetables onto the lined baking tray. Cook them in the oven for 15 minutes, then give them a stir. Continue to bake for an additional 5 minutes, or until the sweet potato becomes soft. Change the oven setting to broil and let them cook for about 2 more minutes, until the Brussels sprouts have a slight char. Move the roasted vegetables into a large bowl.
- ▢ Prepare the dressing: Combine the Dijon mustard, tahini, water, apple cider vinegar, date syrup, and lemon juice in a medium bowl, whisking them together until smooth. Adjust the mustard, syrup, and water as needed for taste. Add salt and freshly ground black pepper to season.
- ▢ To serve: Pour the desired amount of dressing over the roasted vegetables and mix until they are well coated.
Notes
- Adjust the apple cider vinegar for a tangier dressing
- Sprinkle red pepper flakes on vegetables before baking for a spicy kick
- Experiment with various mustards for a unique flavor profile
