Vegetable Chickpea Bowl Tahini (Print Version)
# Ingredients:
→ Produce
01 -
2 cups broccoli florets
02 -
2 cups Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
04 -
15 oz canned chickpeas, drained and rinsed
05 -
1 dash garlic powder
→ Condiments
06 -
1/2 cup tahini
07 -
1/2 cup Dijon mustard
08 -
2 tablespoons lemon juice
09 -
2 tablespoons maple syrup
→ Baking & Spices
10 -
Salt and freshly ground black pepper, to taste
→ Oils & Vinegars
11 -
1/4 cup apple cider vinegar
12 -
Olive oil for drizzling
→ Liquids
13 -
1/2 cup water
# Instructions:
01 -
Preheat oven to 400°F (200°C). Arrange broccoli florets, Brussels sprouts, and sweet potato pieces on a large baking sheet. Drizzle with olive oil, season with garlic powder, salt, and freshly ground black pepper. Toss until vegetables are evenly coated.
02 -
Transfer vegetables to preheated oven and roast for 20-25 minutes, or until tender and slightly caramelized. Turn vegetables halfway through cooking time to ensure even browning.
03 -
While vegetables are roasting, place drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast for about 15 minutes, until chickpeas become crispy.
04 -
In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth and well combined. If dressing is too thick, add more water one tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.
05 -
Once vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle generously with the prepared Maple Dijon Tahini Dressing.
06 -
Serve the bowls warm, with additional dressing on the side if desired.
# Notes:
01 -
For meal prep, roast vegetables and chickpeas ahead of time and store separately from dressing for up to 3 days.