Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   On a large baking sheet, combine the broccoli florets, Brussels sprouts, sweet potato pieces, and sliced onion. Drizzle with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly.
3. Roast the Vegetables:
   Spread the veggies in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
4. Prepare the Chickpeas:
   On a separate baking sheet, toss the drained chickpeas with the remaining 2 tablespoons of olive oil, a pinch of salt, pepper, and a dash of garlic powder. Roast in the oven for 15 minutes, or until crispy.
5. Make the Maple Dijon Tahini Dressing:
   While the veggies and chickpeas roast, 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, add more water, one tablespoon at a time, until it reaches your desired consistency. Season with salt and pepper to taste.
6. Assemble the Bowls:
   Divide the roasted veggies and crispy chickpeas evenly among serving bowls. Drizzle generously with the Maple Dijon Tahini Dressing.
7. Serve:
   Serve the bowls warm, with extra dressing on the side if desired. Enjoy this flavorful, nutrient-packed meal!

Tips:

• Add a sprinkle of sesame seeds or chopped fresh herbs (like parsley or cilantro) for extra flavor and texture.
• For a heartier meal, serve over a bed of quinoa or brown rice.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.