# Ingredient List:
→ Vegetables & Chickpeas
01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 (15 oz) can chickpeas, drained and rinsed
06 - 3 tablespoons olive oil, divided
07 - 1½ teaspoons garlic powder, divided
08 - 1 teaspoon salt, divided
09 - ½ teaspoon black pepper, divided
→ Maple Dijon Tahini Dressing
10 - ¼ cup tahini
11 - 1½ tablespoons Dijon mustard
12 - 2 tablespoons fresh lemon juice
13 - 1½ tablespoons pure maple syrup
14 - 1 tablespoon apple cider vinegar
15 - 2–4 tablespoons water (as needed to thin)
16 - ¼ teaspoon salt
17 - Pinch of black pepper
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
03 - Toss chickpeas on the second baking sheet with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
04 - Roast vegetables for 20–25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - Whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar in a small bowl. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.
