Ingredients:

For the Bowl:

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

For the Dressing:

½ cup Dijon mustard

½ cup tahini

½ cup water

¼ cup apple cider vinegar

2 tablespoons maple syrup (adjust to taste)

2 tablespoons lemon juice

Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the Oven:

   Set the oven to 400°F and line a large baking sheet with parchment paper or use a non-stick sheet.

2. Season the Veggies:

   Place the broccoli, Brussels sprouts, sweet potato, and chickpeas in a medium bowl. Drizzle with olive oil (or lemon juice) and toss to coat.

   Sprinkle with garlic powder, salt, and black pepper. Use your hands to ensure everything is evenly coated.

3. Roast:

   Spread the veggies and chickpeas on the prepared baking sheet in a single layer.

   Roast for 15 minutes, toss the veggies, and roast for another 5 minutes or until the sweet potato is tender.

   Change the oven setting to broil and cook for an additional 2 minutes to lightly char the Brussels sprouts.

   Transfer the roasted veggies and chickpeas to a large bowl.

4. Make the Dressing:

   In a medium bowl, whisk together the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until smooth.

   Adjust the sweetness with more maple syrup if desired, and season with salt and pepper.

5. Assemble the Bowl:

Add your desired amount of dressing to the roasted vegetables and toss to coat evenly. Serve immediately or store for meal prep.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4