Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Serving: These bowls are delicious as a standalone meal or paired with a side of greens or a light soup.
Storage: Leftovers can be stored in separate containers in the fridge for up to 3 days. For meal prep, keep the dressing separate until serving to avoid sogginess.
Freezing: This dish isn’t ideal for freezing, as the veggies and quinoa can lose their texture upon thawing.
Variations
Add Protein: For extra protein, you can add roasted tofu or a boiled egg on top.
Spicy Kick: Add a pinch of cayenne pepper or drizzle sriracha on top for a spicy version of the dressing.
Extra Veggies: Feel free to add other roasted vegetables such as brussels sprouts, zucchini, or eggplant to make the bowl even more hearty.
FAQ
1. Can I use canned chickpeas instead of cooked?
Yes, you can easily use canned chickpeas. Just drain and rinse them before using.

2. Can I use another grain instead of quinoa?
Absolutely! You can substitute quinoa with brown rice, farro, or bulgur wheat for a different texture and flavor.

3. How can I make the dressing thicker?
If you prefer a thicker dressing, simply reduce the amount of water or add an extra tablespoon of tahini.

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a colorful, satisfying meal that will leave you feeling nourished and full. Packed with veggies, protein, and a deliciously creamy dressing, this dish is both wholesome and indulgent!