A colorful Mediterranean-inspired bowl with roasted vegetables, crispy chickpeas, and a creamy tahini dressing—perfect for a satisfying and nourishing meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Whisking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- Broccoli florets (about 2 cups)
- Brussels sprouts (about 2 cups, halved)
- Cherry tomatoes (½ cup)
- 1 can chickpeas, drained and rinsed
- 1 garlic clove, minced
- ½ small onion, diced
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Fresh parsley (¼ cup, chopped)
- Kalamata olives (¼ cup, pitted)
- Dijon mustard (1 tbsp)
- Lemon juice (1 tbsp)
- Maple syrup (1 tbsp)
- Tahini (¼ cup)
- Salt & pepper, to taste
- Olive oil for roasting and dressing
Instructions
- Preheat oven to 200°C (400°F).
- On a lined baking sheet, toss broccoli, Brussels sprouts, onion, garlic, olive oil, garlic powder, oregano, paprika, salt, and pepper. Roast about 20–25 minutes, stirring once, until tender and caramelized.
- During the last 10 minutes, add chickpeas to the sheet to warm and crisp.
- Meanwhile, whisk together Dijon, lemon juice, maple syrup, tahini, a splash of water, salt, and pepper until smooth.
- Once veggies and chickpeas are roasted, divide them among bowls. Top with cherry tomatoes, olives, parsley, and a generous drizzle of tahini dressing.
- Serve warm or at room temperature.
Notes
- Keep it vegan by swapping maple syrup for agave or omitting it.
- Try sweet potatoes, bell peppers, or cauliflower as alternate veggies.
- Add ground cumin or za’atar to the chickpeas for a spice twist.
- For a heartier meal, add cooked quinoa or rice.
- Crumble feta or goat cheese on top for a cheesy option.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
