Roasted Chickpea & Veggie Bowl
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
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
- freshly ground black pepper
- 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
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