Maple Dijon Roasted Veggie Bowls
These Maple Dijon Roasted Veggie Bowls are simple to make and a great vegan dinner that's great for meal prep! We love to make these in the fall but they're great year-round.
Servings: 4 servings
Ingredients
For the roasted veggies:
- 1 large head of broccoli cut into small florets (about 2 cups)
- 1 small head cauliflower cut into small florets (about 2 cups)
- 2 large carrots peeled and sliced
- 1 can 15 oz chickpeas drained and rinsed
- ½ a red onion sliced
- 1 tablespoon of olive oil
- ½ teaspoon garlic powder
- Fine sea salt and black pepper to taste
For the Maple Dijon Dressing:
- ⅓ cup tahini
- ½ cup dijon mustard
- 2 tbs lemon juice
- 2 tbs maple syrup
- ¼ cup apple cider vinegar
- Optional for creaminess: 2 tbs of sour cream or greek yogurt
- Splash of water as needed
- Salt and pepper to taste
Instructions
For the roasted veggies:
- Preheat the oven to 400 degrees F.
- On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.1 large head of broccoli, 1 small head cauliflower, 2 large carrots, 1 can 15 oz chickpeas, ½ a red onion, 1 tablespoon of olive oil, ½ teaspoon garlic powder, Fine sea salt and black pepper to taste
- Bake in the oven for 30-35 minutes, tossing halfway, until lightly browned.
For the Maple Dijon Dressing:
- Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
- Serve the veggies with a good drizzle of the maple dijon dressing and ENJOY!
Nutrition
Serving: 4g | Calories: 307kcal | Carbohydrates: 35g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 466mg | Potassium: 1213mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6079IU | Vitamin C: 212mg | Calcium: 177mg | Iron: 3mg
