Instructions:
- Prepare the Vegetables:
- Preheat your oven to 400°F (200°C). Spread the broccoli florets, halved Brussels sprouts, and sweet potato cubes on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and freshly ground black pepper. Toss to coat evenly.
- Roast the Vegetables:
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, turning them halfway through.
- Prepare the Chickpeas:
- While the vegetables roast, place the drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast for about 15 minutes, or until crispy.
- Make the Maple Dijon Tahini Dressing:
- In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. If the dressing is too thick, add water one tablespoon at a time until you reach the desired consistency. Season with salt and pepper to taste.
- Assemble the Bowl:
- Once the vegetables and chickpeas are done roasting, divide them among serving bowls. Drizzle with Maple Dijon Tahini Dressing.
- Serve:
- Serve warm, with extra dressing on the side if desired. Enjoy this nourishing, flavorful, and hearty meal!
Tags: #roastedveggiebowl #plantbasedmeals #healthyeating #vegetarianrecipes #veganfood #tahinidressing #mealprep
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