Maple tahini veggie bowl

**Ingredients:**
*Veggie bowl:*
2 cups Broccoli or Broccolini
2 cups Brussels Sprouts (halved or quartered)
3 medium or 2 large sweet potatoes
1 (14 oz) can Organic Chikpeas
Olive Oil
Salt & Pepper
Garlic Powder
Optional Grain of choice. I used Garlic Pearled Couscous
*Dressing:*
1/2 cup Tahini
1/2 cup Dijon Mustard
1/2 cup Water
1/4 cup Apple Cider Vinegar
3 Tablespoons maple syrup
2 Tablespoons fresh lemon juice
Salt & Pepper

Directions:

Preheat oven to 400 Degrees. Line one large baking sheet with parchment paper. Set aside.
Chop the sweet potatoes into bite size pieces. Put into a large bowl. Season with Garlic Powder, Salt & Pepper. Drizzle olive oil on top to coat. Stir to ensure all pieces are coated.
Pour coated sweet potatoes out onto half of the baking sheet. Put into the heated oven for 10 minutes.
While the sweet potatoes are cooking, drain and thoroughly rinse the Chickpeas. Pour into the same large bowl.
Chop Brussels Sprouts into halves or quarters based on the size of the Brussels Sprout. Add to the large bowl.
Chop Broccoli or Broccolini (feel free to just use the florets, or all of it- totally personal preference!) into bit size pieces and add to the large bowl.
Season the large bowl full of veggies with Garlic Powder, Salt & Pepper. Coat with Olive oil and stir well.
If you’re making a grain, boil the water now. Pay attention to the directions on the box so it’s ready when the veggies are!
Pull baking sheet out of the oven and add the Broccolini/Chickpea/Brussels Sprouts combo to the other side of the baking dish. Put back into the oven for 15 minutes. Put that big bowl aside.
While the veggies are roasting, make the dressing.
Combine Dijon Mustard, Tahini, Water, Apple Cider Vinegar, Maple Syrup, and lemon juice. Whisk together. Add Salt & Pepper to taste.
When the 15 minute timer is up check to make sure the sweet potatoes are soft. Use a fork- it should easily puncture. If is not ready, mix the veggies and put the baking sheet back into the oven for 5 more minutes. If it is ready, switch your setting to broil, and crunch everything up for 3-5 minutes. Watch to make sure that nothing burns!
Once the roasted veggies are out of the oven, add your desired amount back into that big bowl. Add in some Maple Tahini dressing (enough to coat them!) and toss together.
Plate your dish: Put a spoonful of your chosen grain on the bottom of the bowl. Add roasted and dressed veggies on top. Drizzle some extra Maple Tahini dressing on top and enjoy!