Roasted Chickpea & Veggie Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups broccoli florets

2 cups Brussels sprouts (halved)

1 medium-large sweet potato (cut into 1-inch pieces, about 2 cups)

15 ounces chickpeas (canned, drained and rinsed)

Drizzle of olive oil (or lemon juice)

Dash of garlic powder

Salt and freshly ground black pepper (to taste)

½ cup Dijon mustard

½ cup tahini

½ cup water

¼ cup apple cider vinegar

2 tablespoons maple syrup (or to taste)

2 tablespoons lemon juice

Salt and freshly ground black pepper (to taste)

Directions

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.

Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.

Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.

Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.

For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.

Nutrition

• Calories: 313 kcal
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Sodium: 200 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 7 g
• Total Sugars: 6 g
• Protein: 10 g