Ingredients
Scale
- 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
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
- 1/4 cup apple cider vinegar
- Drizzle of olive oil
- 1/2 cup water
Instructions
- Prepare Vegetables: Preheat oven to 400°F (200°C). Arrange broccoli, Brussels sprouts, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat.
- Roast Vegetables: Roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
- Prepare Chickpeas: Spread chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder. Roast 15 minutes until crispy.
- Make Dressing: Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. Adjust consistency with additional water if needed. Season with salt and pepper.
- Assemble Bowls: Divide roasted veggies and chickpeas into serving bowls. Drizzle with Maple Dijon Tahini Dressing.
- Serve: Serve warm with extra dressing on the side if desired.
Notes
- Use any seasonal vegetables you prefer.
- Can be served warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch Bowl
- Method: Oven Roasted
- Cuisine: Vegetarian
- Diet: Vegan