Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) with skin on
15 oz canned chickpeas, drained and rinsed
Drizzle of olive oil
Salt, pepper, garlic powder
Directions:
Prepare the Vegetables: Preheat your oven to 400°F. On a large baking sheet, arrange the broccoli florets, Brussels sprouts, and sweet potato pieces. Drizzle with olive oil, and season with garlic powder, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.
Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.
Prepare the Chickpeas: While the vegetables are roasting, place the drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast in the oven for about 15 minutes, or until the chickpeas are crispy. Notes: The chickpeas and vegetables should be roasted separately due to the different cooking times. The vegetables should be cut uniformly to ensure even roasting.
Assemble the Bowl: Once the vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle the Maple Dijon Tahini Dressing over the top.
Serve the bowls warm, with additional dressing on the side if desired.
Maple Dijon Tahini Dressing
1/2 cup tahini
1/2 cup Dijon mustard
2 tablespoons maple syrup
¼ cup apple cider vinegar
½ cup water
In a medium bowl, whisk together the tahini, Dijon mustard, maple syrup, apple cider vinegar, and water until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency. Season with salt and pepper to taste. Will keep in the refrigerator for 1 – 2 months.