@ninas.kitchen78: Ingredients: For the Roasted Veggies: 1 zucchini, sliced 1 carrot, sliced 1 broccoli crown, cut into florets 1 red onion, quartered 1 can chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon smoked paprika Salt and pepper, to taste For the Maple Dijon Tahini Dressing: 1/4 cup tahini 1 tablespoon Dijon mustard 1 tablespoon maple syrup 2 tablespoons lemon juice 2 tablespoons water (or more, as needed, for thinning) Salt and pepper, to taste For the Bowls: 2 cups cooked quinoa or rice Fresh parsley or cilantro, chopped (for garnish) Preparation: Step 1: Roast the Veggies Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with oil. In a mixing bowl, toss the sliced zucchini, carrot, broccoli florets, quartered red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, and the chickpeas are slightly crispy. Step 2: Make the Dressing While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed, a teaspoon at a time, until the dressing is pourable but still thick. Season with salt and pepper to taste. Step 3: Assemble the Bowls Divide the cooked quinoa or rice evenly among four serving bowls. Top each bowl with a generous portion of the roasted vegetables and chickpeas. Step 4: Garnish and Serve Drizzle the bowls generously with the maple Dijon tahini dressing. Garnish with freshly chopped parsley or cilantro for added freshness and color. Serve immediately and enjoy the delightful combination of flavors and textures!

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Friday 11 October 2024 23:47:18 GMT