How to Make Roasted Veggie & Chickpea Bowls

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:

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