Roasted Vegetable and Chickpea Bowl with Tahini Dressing

This Roasted Vegetable and Chickpea Bowl with Tahini Dressing is a vibrant and nutritious dish perfect for a healthy midnight snack. Loaded with fiber-rich vegetables and protein-packed chickpeas, it's drizzled with a creamy tahini dressing for a satisfying meal.

Ingredients

• Sweet potato - 200 grams, diced
• Red bell pepper - 100 grams, diced
• Zucchini - 100 grams, diced
• Carrot - 100 grams, sliced
• Chickpeas - 240 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Smoked paprika - 1 teaspoon
• Tahini - 3 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Water - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced sweet potato, red bell pepper, zucchini, carrot, and chickpeas.
3. Drizzle with olive oil, and season with salt, black pepper, and smoked paprika. Toss until everything is well coated.
4. Spread the vegetable and chickpea mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized.
6. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
7. Once the vegetables are done, remove them from the oven and let them cool slightly.
8. Divide the roasted vegetables and chickpeas between two bowls. Drizzle with the tahini dressing before serving.

Nutrition

• Calories: 450
• Protein: 16 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, which promotes digestive health.
• High in plant-based protein from chickpeas, supporting muscle repair.

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