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Roast 3 cubed sweet potatoes at 450F until crispy
Roast 2 bags shaved brussel sprouts at 450F until crispy
Season sweet potatoes and brussel sprouts with olive oil cooking spray, salt, garlic powder, and onion powder
Toss brussel sprouts with coconut aminos and maple syrup
In a bowl, combine ¼ cup tahini, 2 tbsp Dijon mustard, 2 tbsp maple syrup, and 2 tbsp lemon juice
Add salt to taste and thin dressing with warm water to desired consistency
Adjust sweetness of dressing as needed
Combine roasted sweet potatoes, brussel sprouts, chickpeas, chopped apple, feta cheese, and pumpkin seeds
Drizzle with tahini dressing and serve warm