Ingredients
For the bowl:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- Olive oil, for drizzling
- 1 dash garlic powder
- Salt and freshly ground black pepper, to taste
For the Maple Dijon Tahini Dressing:
- ½ cup tahini
- ½ cup Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- ¼ cup apple cider vinegar
- ½ cup water
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Roast the vegetables: Place broccoli, Brussels sprouts, and sweet potato on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well.
- Bake: Roast for 20–25 minutes, turning the vegetables halfway through, until tender and slightly caramelized.
- Roast the chickpeas: Place the drained chickpeas on a separate baking sheet. Add a drizzle of olive oil, salt, pepper, and garlic powder. Roast for about 15 minutes, until crispy.
- Make the dressing: Whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. If it’s too thick, add water 1 tablespoon at a time. Season with salt and pepper.
- Assemble: Divide the roasted vegetables and crispy chickpeas among bowls.
- Serve: Drizzle generously with the Maple Dijon Tahini Dressing and serve warm.
