Roasted Vegetable and Chickpea Bowls with Maple Dijon Tahini

• active time: 15 minutes
• total time: 40 minutes

Ingredients

Vegetables:

2 cups broccoli florets

2 cups zurcchini, sliced

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

1 can (15 oz) chickpeas, drained and rinsed

½ onion, sliced

Dash of garlic powder

Condiments:

1/4 cup tahini

1/4 cup Dijon mustard

2 tablespoons lemon juice

2 tablespoons maple syrup

Baking & Spices:

Salt and freshly ground black pepper, to taste

Oils & Vinegars:

¼ cup apple cider vinegar

Drizzle of olive oil

Liquids:

½ cup water

Directions

Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange the broccoli, zucchini, onion, and sweet potato pieces. Drizzle them with olive oil, and season with garlic powder, salt, and pepper. Toss the veggies to ensure they’re evenly coated.

Roast the Vegetables:

Place the baking sheet with the vegetables in the oven and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.

Roast the Chickpeas:

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and season with salt, pepper, and a dash of garlic powder.

Roast the chickpeas in the oven for about 15 minutes, until they become crispy.

Prepare 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 the desired consistency. Season with salt and pepper to taste.

Assemble the Bowls:

Once the roasted vegetables and chickpeas are done, divide them into serving bowls.

Drizzle generously with the Maple Dijon Tahini Dressing.

Serve:

Serve the bowls warm with extra dressing on the side if desired. Enjoy your wholesome, nutrient-packed meal!