Roasted Veggie and Chickpea Bowls (Print Version)
# Ingredients:
01 -
2 cups broccoli florets.
02 -
2 cups Brussels sprouts, halved.
03 -
2 cups sweet potato, cut into 1-inch pieces.
04 -
1 can (15 oz) chickpeas, drained and rinsed.
05 -
1/2 onion, sliced.
06 -
Dash of garlic powder.
07 -
1/2 cup tahini.
08 -
1/2 cup Dijon mustard.
09 -
2 tablespoons lemon juice.
10 -
2 tablespoons maple syrup.
11 -
1/4 cup apple cider vinegar.
12 -
1/2 cup water.
13 -
Salt and black pepper to taste.
14 -
Olive oil for drizzling.
# Instructions:
01 -
Preheat oven to 400°F. Arrange broccoli, Brussels sprouts, onion, and sweet potato on baking sheet. Season with oil, garlic powder, salt, and pepper.
02 -
Roast vegetables 20-25 minutes, turning halfway, until tender and caramelized.
03 -
Season chickpeas with oil and seasonings on separate sheet. Roast 15 minutes until crispy.
04 -
Whisk tahini, Dijon, lemon juice, maple syrup, vinegar, and water until smooth. Adjust thickness with water.
05 -
Divide roasted veggies and chickpeas into bowls. Drizzle with dressing.
# Notes:
01 -
Perfect for meal prep.
02 -
Can customize vegetables.
03 -
Store dressing separately.