Ingredients:

Produce:
2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (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
Drizzle of olive oil
Liquids:
1/2 cup water

Directions:

Prepare the Vegetables:
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.
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.
Make the Maple Dijon Tahini Dressing:
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.
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:
Serve the bowls warm, with additional dressing on the side if desired. Enjoy this nourishing, flavorful, and hearty meal!