Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Updated at: Sun, 01 Dec 2024 23:41:20 GMT

Step 1

Preheat your oven to 400°F (200°C). 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.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, 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.

Step 5

Once the vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle the Maple Dijon Tahini Dressing over the top.

Step 6

Serve the bowls warm, with additional dressing on the side if desired. Enjoy this nourishing, flavorful, and hearty meal!

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