Veggie Bowls with Crispy Chickpeas & Maple Tahini - chefmelt

Ingredients

• 1 medium-large sweet potato, diced into 1-inch cubes (roughly 2 cups)
• 2 cups Brussels sprouts, halved
• 1/2 onion, thinly sliced
• 2 cups broccoli pieces
• 1 can (15 oz) cooked chickpeas, thoroughly rinsed and drained
• 2 tablespoons maple syrup
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/2 cup creamy tahini
• 2 tablespoons lemon juice
• 1/2 cup Dijon mustard
• Sprinkle of garlic powder
• Pinch of fresh black pepper and a dash of salt
• A light drizzle of olive oil