Description
A vibrant and nutritious bowl filled with roasted chickpeas, broccoli, Brussels sprouts, and sweet potatoes, drizzled with a creamy tahini dressing.
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 ounces chickpeas (canned, drained and rinsed)
- Drizzle of olive oil (or lemon juice or balsamic vinegar)
- Dash of garlic powder
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup Dijon mustard
- 1/2 cup tahini
- 1/3 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons date syrup (or maple syrup, or to taste)
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F.
- Prepare a large baking sheet with parchment paper.
- Season the broccoli, Brussels sprouts, sweet potato, and chickpeas in a medium bowl with olive oil, garlic powder, salt, and pepper.
- Roast the veggies for 15 minutes, toss, and roast for another 5 minutes or until tender. Broil for 2 minutes for added char.
- Prepare the dressing by whisking together mustard, tahini, water, apple cider vinegar, date syrup, and lemon juice.
- Combine the roasted vegetables with the dressing and serve warm.
Notes
Substitute vegetables as desired; use an air fryer for a quicker cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg