Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients: For the Roasted Veggies & Chickpeas: 2 cups broccoli florets 2 cups Brussels sprouts, halved 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) 1 can (15 oz) chickpeas, drained and rinsed 1/2 onion, sliced 1/4 cup olive oil, divided 1 teaspoon garlic powder Salt and freshly ground black pepper, to taste … Read more