Ingredients
Scale
- 2 cups of broccoli florets
- 1 cup of sliced carrots
- 1 red bell pepper, chopped
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 cup water (or more for desired consistency)
- Optional garnish: sesame seeds, fresh parsley
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the broccoli, carrots, red bell pepper, and chickpeas. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything together until well coated.
- Spread the veggies and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly charred.
- While the veggies roast, whisk together tahini, maple syrup, lemon juice, minced garlic, and water in a small bowl. Adjust the water for your desired sauce consistency.
- Once the veggies are done, remove them from the oven and let them cool slightly. Drizzle the maple tahini sauce generously over the top.
- Garnish with sesame seeds and fresh parsley if desired. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Maple Tahini Roasted Veggie and Chickpea Bowl, recipe, cooking, food
