Roasted Chickpea & Veggie Bowl | Umami

Ingredients

• 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)
• Dash of garlic powder
• Salt and freshly ground black pepper (to taste)
• ½ cup Dijon mustard
• ½ cup tahini
• ½ cup water
• ¼ cup apple cider vinegar
• 2 tablespoons maple syrup (or to taste)
• 2 tablespoons lemon juice