Prepare the Vegetables:

Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to ensure even coating.

Roast the Vegetables:

Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized.

Prepare the Chickpeas:

On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, and a dash of garlic powder. Roast the chickpeas in the oven for about 15 minutes, or until crispy.

Make the Maple Dijon Tahini Dressing:

While the veggies and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you reach your desired consistency. Adjust seasoning with salt and pepper to taste.

Assemble the Bowls:

Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top.

Serve:

Serve the bowls warm, with extra dressing on the side if desired. Enjoy your hearty, nutrient-packed meal!