Description
A simple and nutritious meal packed with colorful veggies and protein-rich chickpeas that satisfies both cravings and health needs.
Ingredients
- 2 cups Broccoli (or substitute with cauliflower)
- 2 cups Brussels Sprouts (or substitute with green beans)
- 1 large Sweet Potato (or substitute with carrots or butternut squash)
- 1 can Chickpeas (or use canned white beans)
- 1/4 cup Tahini (or use sunflower seed butter)
- 1 tbsp Dijon Mustard (or whole grain mustard)
- 2 tbsp Maple Syrup (or honey for non-vegan)
- 2 tbsp Apple Cider Vinegar (or substitute with lemon juice)
- 1 tbsp Lemon Juice (or use lime juice)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 2-4 tbsp Water (to adjust consistency)
- 2 tbsp Olive Oil (or use lemon juice for moisture)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the broccoli and Brussels sprouts into bite-sized pieces. Peel and dice the sweet potato into cubes.
- In a large bowl, combine the chopped veggies and chickpeas. Drizzle with olive oil. Toss everything until well-coated.
- Spread the veggie and chickpea mix on a baking sheet in a single layer. Roast for 25-30 minutes or until the veggies are tender and slightly golden.
- Meanwhile, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, garlic powder, and water. Add water as needed to reach your desired consistency.
- Once the veggies are done roasting, remove them from the oven. Drizzle the tahini dressing over the hot veggies and chickpeas. Toss to combine.
Notes
Chop the veggies uniformly for even cooking. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan