Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Step 1

Prepare the Vegetables:

Step 2

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.

Step 3

Roast the Vegetables:

Step 4

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.

Step 5

Prepare the Chickpeas:

Step 6

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.

Step 7

Make the Maple Dijon Tahini Dressing:

Step 8

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.

Step 9

Assemble the Bowls:

Step 10

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

Step 11

Serve:

Step 12

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