Description
A comforting and nourishing bowl filled with roasted vegetables, chickpeas, and a creamy Maple Dijon Tahini Dressing, perfect for autumn.
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
- 1 dash garlic powder
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- Maple syrup (to taste)
- Salt and pepper (to taste)
- Olive oil (for roasting)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking sheet, toss the broccoli florets, halved Brussels sprouts, and sweet potato pieces with olive oil, garlic powder, salt, and pepper.
- Roast in the oven for about 25-30 minutes until golden and tender.
- In a mixing bowl, whisk together tahini, Dijon mustard, maple syrup, and a pinch of salt.
- Add water gradually until you achieve your desired dressing consistency.
- Combine the warm roasted vegetables with the chickpeas in a serving bowl.
- Drizzle the Maple Dijon Tahini Dressing over the top and serve warm.
Notes
This dish can be made ahead for meal prep. Customize with your favorite seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg