Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

Ingredients:

Produce:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, cut into 1-inch cubes (about 2 cups)
• 15 oz canned chickpeas, drained and rinsed
• 1 dash 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
• Olive oil (for drizzling)

Liquids:

• 1/2 cup water

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