Ingredients

• Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
• Ingredients:
• -2 cups broccoli florets
• -2 cups Brussels sprouts, halved
• -1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• -15 oz canned chickpeas, drained and rinsed
• -1 dash garlic powder
• Condiments:
• -1/2 cup tahini
• -2TBSP Dijon mustard
• -2 tablespoons lemon juice
• -2 tablespoons maple syrup
• -Salt and freshly ground black pepper, to taste
• -1/4 cup apple cider vinegar
• -Drizzle of olive oil
• -1/2 cup water

Directions

• Directions:
• Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, Brussels sprouts, and sweet potato pieces.
• Drizzle with olive oil, and season with garlic powder, salt, and freshly ground black pepper.
• Toss to coat the vegetables evenly.
• Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway
• Place drained to peas on separate baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 15 minutes or until crispy.
• Make the dressing by whisking all other ingredients together. Add salt and pepper to taste.
• Assemble the bowl and serve with the extra dressing on the side if desired

Photos