Roasted Veggies & Chickpeas Ingredients:For the Roasted Veggies & Chickpeas:2 cups sweet potato, diced1 cup broccoli florets1 cup cauliflower florets1 red bell pepper, sliced1 can (15 oz) chickpeas, drained and rinsed2 tablespoons olive oil1 teaspoon paprika1 teaspoon garlic powder1/2 teaspoon cuminSalt and pepper to tasteFor the Maple Dijon Tahini Dressing:3 tablespoons...
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