Chickpea Roasted Vegetable Bowl: Crispy - Chef YoYo

Ingredients

• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1 large (12 oz / 340g) sweet potato, cubed
• 2 cups (150g) brussels sprouts, halved
• 1 medium (150g) red bell pepper, chopped into chunks
• 1/2 medium (75g) red onion, sliced into wedges
• 3 tbsp (45ml) olive oil
• 1 tsp (2g) smoked paprika
• 1 tsp (3g) garlic powder
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 3 cups (approx. 540g) cooked quinoa or brown rice
• 1/4 cup (60g) tahini
• 2 tbsp (30ml) lemon juice
• 1 tsp (5ml) maple syrup
• 1-2 tbsp (15-30ml) warm water
• 1 pinch salt