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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients:

1. 2 cups broccoli florets

2. 2 cups Brussels sprouts, halved

3. 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)

4. 1 can (15 oz) chickpeas, drained and rinsed

5. 1/2 onion, sliced

6. Dash of garlic powder

7. Condiments:

8. 1/2 cup tahini

9. 1/2 cup Dijon mustard

10. 2 tablespoons lemon juice

11. 2 tablespoons maple syrup

12. Baking & Spices:

13. Salt and freshly ground black pepper, to taste

14. Oils & Vinegars:

15. 1/4 cup apple cider vinegar

16. Drizzle of olive oil

17. Liquids:

18. 1/2 cup water

Instructions:

Prepare the Vegetables:

Preheat your oven to 400°F (200°C). Arrange the broccoli florets, halved , onion, Brussels sprouts, and sweet potato pieces on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to evenly coat the veggies.

Roast the Vegetables:

Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized.

Prepare the Chickpeas:

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, sprinkle with salt, pepper, and a dash of garlic powder. Roast the chickpeas in the oven for about 15 minutes, until crispy.

Make the Maple Dijon Tahini Dressing:

While the veggies and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you reach your desired consistency. Adjust seasoning with salt and pepper.

Assemble the Bowls:

Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.

Serve:

Serve the bowls warm, with extra dressing on the side if desired. Enjoy your hearty, nutrient-packed meal!