Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients:

For the Roasted Veggies & Chickpeas:

• 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
• 1/2 onion, sliced
• 1/4 cup olive oil, divided
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/2 cup tahini
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup water (plus more as needed)
• Salt and pepper, to taste

Instructions:

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