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Roasted Veggies & Chickpeas
Roasted Veggies & Chickpeas 
Ingredients:
For the Roasted Veggies & Chickpeas:
2 cups sweet potato, diced
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
For the Maple Dijon Tahini Dressing:
3 tablespoons tahini
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Juice of 1 lemon
2–3 tablespoons water (to thin)
For Assembly:
2 cups cooked quinoa or brown rice
1 avocado, sliced
Optional: Fresh parsley or cilantro for garnish
Instructions:
Roast the Veggies & Chickpeas:
Preheat your oven to 425°F (220°C).
In a large bowl, combine the diced sweet potato, broccoli florets, cauliflower florets, red bell pepper, and chickpeas. Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, salt, and pepper. Toss until everything is well coated.
Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.
Make the Maple Dijon Tahini Dressing:
In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, minced garlic, lemon juice, and water. Adjust the consistency by adding more water if needed. Season with salt to taste.
Assemble the Bowl:
In serving bowls, layer the cooked quinoa or brown rice as the base. Top with the roasted veggies and chickpeas, and add sliced avocado on top.
Drizzle with the Maple Dijon Tahini Dressing and garnish with fresh parsley or cilantro if desired.
Serve:
Enjoy your vibrant and healthy Roasted Veggies & Chickpeas bowl!
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