Ingredients:
For the Roasted Veggies & Chickpeas:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, sliced
- 1/4 cup olive oil, divided
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup tahini
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup water (plus more as needed)
- Salt and pepper, to taste
Instructions:
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