Description
A cozy and simple recipe for roasted vegetables and chickpeas served with a delicious Maple Dijon Tahini Dressing, perfect for fall.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 small butternut squash or 2 cups diced squash
- 1 red onion, cut into wedges
- 2 bell peppers, sliced
- 2 cups Brussels sprouts, halved
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper to taste
- 4 cups mixed greens or cooked grain (quinoa, farro, or rice)
- Maple Dijon Tahini Dressing:
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Salt to taste
- Optional toppings:
- Toasted pepitas or walnuts
- Sliced apple or pomegranate seeds
- Soft cheese or a plant-based alternative
Instructions
- Preheat oven to 425°F (220°C) and line two sheet pans with parchment.
- In a large bowl, toss sweet potatoes, squash, onion, peppers, and Brussels sprouts with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. On a separate pan, toss chickpeas with 1 tbsp olive oil, a pinch of salt, and a little paprika for color.
- Spread veggies in a single layer on the pans and roast for 25–30 minutes, turning once, until golden and tender. Roast chickpeas alongside for 20–25 minutes until crisp.
- Whisk tahini, maple syrup, Dijon, and lemon juice in a bowl. Add warm water 1 tbsp at a time until you reach a creamy consistency; season with salt.
- Divide greens or grains among bowls, top with roasted vegetables and chickpeas, drizzle with dressing, and finish with toasted pepitas or nuts.
Notes
Cut vegetables into similar sizes for even roasting. Pat chickpeas dry before roasting for better crispness. Store dressing separately from veggies to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian