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Chickpea Quinoa Veggie Bowls with Maple Dijon Dressing
Emily

Chickpea, Quinoa, and Roasted Veggie Bowls with Maple Dijon Dressing

A wholesome, plant-based meal featuring fluffy quinoa, protein-packed chickpeas, and roasted seasonal vegetables, all brought together with a tangy-sweet maple Dijon dressing. Perfect for meal prep or an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 3 cups mixed vegetables (carrots, zucchini, broccoli)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste (for dressing)

Equipment

  • Saucepan for cooking quinoa
  • Baking sheet for roasting vegetables
  • Mixing bowl for tossing vegetables
  • Whisk for the dressing
  • serving bowls

Method
 

  1. Cook quinoa according to package instructions and set aside.
  2. Preheat oven to 400°F (200°C). Toss the vegetables and chickpeas with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25 minutes.
  3. While the veggies roast, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, and seasoning for the Maple Dijon Drizzle.
  4. Assemble bowls with a base of quinoa, topped with roasted veggies and chickpeas.
  5. Drizzle with the Maple Dijon dressing before serving.

Notes

Swap quinoa for brown rice or couscous if preferred. Add extra roasted veggies like bell peppers or cauliflower. This recipe keeps well in the fridge for 3–4 days, making it great for meal prep.