Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
Ingredients:
2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
15 oz canned chickpeas, drained and rinsed
1 dash garlic powder
Condiments:
1/2 cup tahini
1/2 cup Dijon mustard
Continue Reading in next page
