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1. Prepare the Vegetables:
Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the broccoli florets, halved Brussels sprouts, and sweet potato pieces. Drizzle with olive oil, then season with garlic powder, salt, and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated.
2. Roast the Vegetables:
Roast the seasoned vegetables in the preheated oven for 20-25 minutes, or until they are tender and begin to caramelize. Turn the vegetables halfway through roasting for even cooking.
3. Crisp the Chickpeas:
While the vegetables are roasting, spread the drained chickpeas on another baking sheet. Drizzle with olive oil, then season with salt, pepper, and a sprinkle of garlic powder. Roast the chickpeas in the oven for about 15 minutes, or until they are crispy.
4. 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, gradually add more water, one tablespoon at a time, until you reach the desired consistency. Adjust seasoning with salt and pepper to taste.
5. Assemble the Bowls:
Once the vegetables and chickpeas are roasted to perfection, divide them evenly into serving bowls. Generously drizzle with the Maple Dijon Tahini Dressing.
6. Serve:
Serve the bowls warm, with extra dressing on the side for those who like more sauce. Enjoy this wholesome and flavorful meal that’s as nutritious as it is delicious!
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