# What You Need:
→ Vegetables & Chickpeas
01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 (15 oz) can chickpeas, drained and rinsed
06 - 3 tablespoons olive oil, divided
07 - 1½ teaspoons garlic powder, divided
08 - 1 teaspoon salt, divided
09 - ½ teaspoon black pepper, divided
→ Maple Dijon Tahini Dressing
10 - ¼ cup tahini
11 - 1½ tablespoons Dijon mustard
12 - 2 tablespoons fresh lemon juice
13 - 1½ tablespoons pure maple syrup
14 - 1 tablespoon apple cider vinegar
15 - 2–4 tablespoons water (as needed to thin)
16 - ¼ teaspoon salt
17 - Pinch of black pepper
# How to Cook:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
04 - Roast vegetables for 20–25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.
