Vegetable:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• 1 dash garlic powder
• Olive oil
• Salt
• Pepper
• Garlic

Preheat your oven to 400°F (200°C). Toss veggies with olive oil, garlic, salt, and pepper. Arrange on baking sheet and roast for 20-25 minutes until tender and slightly carmelized (turn halfway through to ensure even bake).

Chickpeas:

• 15 oz canned chickpeas, drained and rinsed
• Olive oil, salt & pepper

While the vegetables are roasting, drain chickpeas and toss with olive oil, salt, pepper. Place on another baking dish and roast in the oven for about 15 minutes or until crispy.

Dressing:

• 1/2 cup tahini
• 1/2 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup water

In a medium bowl, whisk together above ingredients until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency. Season with salt and pepper to taste.

Assemble:

Once the vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle the dressing over the top and serve.