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Roasted Vegetable and Chickpea Bowls with Lemon-Tahini Dressing
A flavorful and healthy vegetarian bowl featuring roasted vegetables, chickpeas, and a zesty lemon-tahini dressing. Customizable with your favorite veggies!
Prep Time
15 minutes
Total Time
45 minutes
Calories
620 kcal
Difficulty
Easy
Equipment
4 items
Cost
£1.92/serving
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1large headBroccoli florets(Cut into bite-sized pieces)
£1.20
1Red bell pepper(Diced)
£0.80
1mediumSweet potato(Peeled and cubed)
£0.70
1mediumRed onion(Cut into wedges)
£0.50
115-ounce canChickpeas(Drained and rinsed)
£0.65
3tablespoonsOlive oil(Divided)
£0.25
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack pepper(Or to taste)
£0.02
0.3cupTahini(Well-stirred)
£0.60
2tablespoonsLemon juice(Freshly squeezed)
£0.20
1tablespoonMaple syrup(Or honey for non-vegans)
£0.30
1cloveGarlic(Minced)
£0.05
2tablespoonsWarm water(To thin the dressing)
04cupsCooked Quinoa or Rice(For serving)
£2.00
2tablespoonsFresh parsley(Chopped, for garnish)
£0.40
Total Cost
£7.68
£1.92 per serving
Instructions
- 1.Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2.In a large bowl, toss the broccoli, red bell pepper, sweet potato, red onion, and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- 3.Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
- 4.While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, remaining 1 tablespoon of olive oil, and 2 tablespoons of warm water. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- 5.Divide the cooked quinoa or rice among four bowls. Top with the roasted vegetables and chickpeas. Drizzle with the lemon-tahini dressing and garnish with fresh parsley. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
620 kcal / 2594 kJ
Carbs
75g
29% of RDA
Fat
28g
40% of RDA
Protein
22g
44% of RDA
Detailed Breakdown
Fibre
18 g
60% of RDA
Sugar
17 g
19% of RDA
Sodium
450 mg
20% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
Feel free to substitute your favorite vegetables, such as zucchini, Brussels sprouts, or carrots.
For extra flavor, add a pinch of red pepper flakes to the roasting vegetables.
The lemon-tahini dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
Add a sprinkle of toasted sesame seeds for extra crunch.
Cooking Equipment
Oven
Baking Sheet
Large Bowl
Small Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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