Ingredients
- Brussels sprouts, 1 pound
- Sweet potato, 1 large, peeled and cubed
- Red onion, 1 medium, cut into wedges
- Chickpeas, 1 (15-ounce) can, drained and rinsed
- Olive oil, 2 tablespoons
- Maple syrup, 2 tablespoons
- Dijon mustard, 1 tablespoon
- Tahini, 3 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts, sweet potato, and red onion with 1 tablespoon of olive oil. Season with salt and pepper.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Step 4: While the vegetables are roasting, in a small bowl, whisk together the tahini, maple syrup, Dijon mustard, and the remaining 1 tablespoon of olive oil. Add 1-2 tablespoons of water, if needed, to thin the dressing to your desired consistency.
- Step 5: In the last 5 minutes of roasting, add the chickpeas to the baking sheet and roast along with the vegetables.
- Step 6: Assemble bowls by dividing the roasted vegetables and chickpeas among bowls. Drizzle generously with the maple-dijon tahini dressing. Serve immediately.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- For best flavor, gently reheat the bowl in a skillet over medium heat, or in the microwave, before drizzling with any extra dressing.
- This bowl is delicious served warm over a bed of quinoa or brown rice for a more substantial meal.
- Don't overcrowd the pan—if needed, use two baking sheets to ensure even roasting and prevent steaming for truly caramelized veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American