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Roast the Vegetables & Chickpeas:
Preheat oven to 200°C (400°F).
Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, salt, and pepper.
Spread evenly on a baking tray and roast for 25–30 minutes, turning halfway, until golden and tender.
Prepare the Dressing:
In a bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and a pinch of salt.
Add water a little at a time until desired consistency is reached (creamy but pourable).
Assemble the Bowls:
Divide the roasted veggies and chickpeas into bowls.
Drizzle generously with Maple Dijon Tahini Dressing.
Optionally top with seeds, herbs, or grains like quinoa or rice.
Serving and Storage Tips
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