Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients:
- 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
- Dash of garlic powder
- Condiments:
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Baking & Spices:
- Salt and freshly ground black pepper, to taste
- Oils & Vinegars:
- 1/4 cup apple cider vinegar
- Drizzle of olive oil
- Liquids:
- 1/2 cup water
Instructions:
Prepare the Vegetables:
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.
Roast the Vegetables:
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.
Prepare the Chickpeas:
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.
Make the Maple Dijon Tahini Dressing:
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.
Assemble the Bowls:
Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.
Serve:
Serve the bowls warm, with extra dressing on the side if desired. Enjoy your hearty, nutrient-packed meal!