Tahini Veggie Bowls (Print Version)
# Ingredients:
→ Veggies & Chickpeas Roast
01 -
2 cups sweet potato cubes (around 1-inch pieces), peeled and chopped
02 -
2 cups halved Brussels sprouts
03 -
2 cups broccoli, cut into small florets
04 -
1 medium red onion, thinly sliced
05 -
1 can (15 oz) chickpeas, drained, rinsed, and dried with a towel
06 -
2 tablespoons olive oil
07 -
1 teaspoon oregano (dried)
08 -
1 teaspoon garlic powder
09 -
½ teaspoon cumin powder
10 -
½ teaspoon paprika (smoked)
11 -
Salt and pepper, adjust to taste
→ Toppings (Mediterranean Style)
12 -
2 tablespoons fresh parsley, chopped
13 -
¼ cup sliced Kalamata olives
14 -
¼ cup small cherry tomatoes, cut in half
15 -
¼ cup sunflower seeds or pine nuts (toasted)
16 -
¼ cup crumbled feta (optional for extra flavor)
→ Dressing: Maple-Tahini Mix
17 -
¼ cup sesame tahini
18 -
1 tablespoon lemon juice, freshly squeezed
19 -
1 tablespoon maple syrup
20 -
1 tablespoon Dijon mustard
21 -
1 tablespoon olive oil
22 -
1 minced garlic clove
23 -
2-3 tablespoons lukewarm water (to adjust thickness)
24 -
Salt and black pepper—adjust it as you like
# Instructions:
01 -
Crank the oven up to 400°F (200°C). In a mixing bowl, toss sweet potato cubes, broccoli pieces, Brussels sprouts, onion, and chickpeas with olive oil, garlic powder, paprika, oregano, cumin, salt, and pepper. Spread them out evenly on a baking tray. Roast for about 25–30 minutes, giving everything a flip halfway through, until golden brown and crunchy.
02 -
In a small bowl, toss together tahini, lemon juice, olive oil, maple syrup, Dijon mustard, and minced garlic. Blend it well, adding a bit of warm water little by little until it’s as thick or thin as you like. Sprinkle in some salt and pepper for extra taste.
03 -
Portion the roasted chickpeas and veggies into bowls. Sprinkle with toppings like parsley, olives, tomatoes, feta cheese, and crunchy nuts or seeds.
04 -
Drizzle your tahini dressing right on top, grab a fork, and enjoy every bite!
# Notes:
01 -
Works really well on a Mediterranean meal plan
02 -
Go dairy-free by leaving out the feta
03 -
Perfect for prepping meals ahead of your busy week