Easy Roasted Veggie and Chickpea Bowls with Tahini Dressing - Recipes by Clare

Ingredients

• 2 cups broccoli florets.
• 2 cups Brussels sprouts, halved.
• 2 cups sweet potato, cut into 1-inch pieces.
• 1 can (15 oz) chickpeas, drained and rinsed.
• 1/2 onion, sliced.
• Dash of garlic powder.
• 1/2 cup tahini.
• 1/2 cup Dijon mustard.
• 2 tablespoons lemon juice.
• 2 tablespoons maple syrup.
• 1/4 cup apple cider vinegar.
• 1/2 cup water.
• Salt and black pepper to taste.
• Olive oil for drizzling.