Ingredients
Scale
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 15 oz canned chickpeas, drained and rinsed
- Drizzle of olive oil
- Dash of garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- Water, as needed for dressing consistency
Instructions
- Preheat oven to 400°F. On a baking sheet, toss broccoli florets, halved Brussels sprouts, and sweet potato pieces with olive oil, garlic powder, salt, and pepper. Roast for 20-25 minutes, turning halfway, until tender and caramelized.
- On a separate baking sheet, toss drained chickpeas with olive oil, salt, pepper, and garlic powder. Roast for 15 minutes until crispy.
- Make the dressing: Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. Adjust with more water if too thick; season with salt and pepper.
- Assemble bowls with roasted vegetables and chickpeas. Drizzle with maple Dijon tahini dressing and serve warm.
Notes
Slice Brussels sprouts thinly for extra crispiness. Store leftovers in the fridge for up to 4 days; dressing thickens so thin with water when reheating. Customize with additional herbs or spices for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Dish
- Cuisine: Plant-based
Nutrition
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg