with Maple Dijon Tahini Dressing

A wholesome, plant-based bowl packed with fiber, protein, and bold flavors — perfect for meal prep or a nourishing lunch/dinner.

🛒 Ingredients (Serves 3–4)

🥦 For Roasted Veggies & Chickpeas

• 1 can (400g) chickpeas, drained & rinsed
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 red onion, chunked
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Salt & black pepper to taste

🍚 Base

• 2 cups cooked quinoa or rice
  👉 (Quinoa = higher protein, rice = softer texture)

🥜 Maple Dijon Tahini Dressing

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1–2 tbsp lemon juice
• 2–3 tbsp warm water (adjust consistency)
• Salt & pepper

👩‍🍳 Step-by-Step Instructions (Detailed)

1. 🔥 Preheat Oven

• Set oven to 200°C (400°F)
• Line a baking tray with parchment paper

2. 🥦 Prepare & Season

• Pat chickpeas dry (important for crispiness)
• Add chickpeas + chopped veggies to a bowl
• Toss with:
  • Olive oil
  • Paprika
  • Garlic powder
  • Cumin
  • Salt & pepper

👉 Mix until evenly coated

3. 🔥 Roast to Perfection

• Spread in a single layer (don’t overcrowd)
• Roast for 25–30 minutes
• Toss halfway through

✔ Veggies should be tender
✔ Chickpeas slightly crispy

4. 🥜 Make the Dressing

• In a bowl, whisk:
  • Tahini
  • Maple syrup
  • Dijon mustard
  • Lemon juice
• Slowly add warm water until:
  👉 Smooth + creamy + pourable

💡 Taste and adjust:

• More lemon = tangy
• More maple = sweeter

5. 🍚 Assemble the Bowls

• Add quinoa or rice as base
• Top with roasted veggies & chickpeas
• Drizzle dressing generously

6. 🌿 Serve

• Serve warm or room temperature
• Optional toppings:
  • Fresh parsley
  • Sesame seeds
  • Avocado slices

🍽️ Serving Ideas

• As a main vegan meal
• Side dish for grilled chicken or fish
• Meal prep lunches for the week

🥗 Nutrition (Approx per serving)

• Calories: ~400–450 kcal
• Protein: ~12–15g
• Carbs: ~45–50g
• Fat: ~18–22g
• Fiber: ~10g

✔ Plant-based protein
✔ High fiber
✔ Heart-healthy fats

💡 Pro Tips

✔ Dry chickpeas well → crispier texture
✔ Roast at high heat for caramelization
✔ Don’t skip lemon in dressing → balances tahini
✔ Use quinoa for extra protein boost
✔ Add spices like chili flakes for heat

🔄 Variations

🍗 Add Protein

• Grilled chicken
• Tofu or paneer
• Boiled eggs

🌶️ Spicy Version

• Add chili flakes or hot sauce to dressing

🥑 Creamy Upgrade

• Add avocado slices or hummus

🧀 Cheesy Twist

• Sprinkle feta cheese on top

❓ Q&A (Common Questions)

❓ Why are my chickpeas not crispy?

👉 Too much moisture or overcrowding
✔ Fix:

• Dry thoroughly
• Spread evenly on tray

❓ Can I make this ahead?

✔ Yes:

• Store components separately
• Assemble before serving

❓ How long does it last?

• Fridge: up to 4 days
• Dressing: up to 1 week

❓ Can I make it gluten-free?

✔ Already gluten-free (just ensure mustard is GF)

❓ Can I use other veggies?

✔ Yes:

• Sweet potatoes
• Carrots
• Cauliflower
• Brussels sprouts

❓ Dressing too thick?

✔ Add more warm water or lemon juice

❓ How to make it low-carb?

• Replace rice/quinoa with cauliflower rice

❓ Can I skip maple syrup?

✔ Yes:

• Use honey or date syrup
• Or leave out for less sweetness

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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