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Roasted Chickpea & Veggie Bowl
Ingredients
  • 2 cups broccoli florets
  • 2 cups Brussels sprouts halved
  • 1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
  • 15 ounces chickpeas canned, drained and rinsed
  • Drizzle of olive oil or lemon juice
  • Dash of garlic powder
  • Salt and freshly ground black pepper to taste
  • subheading: For the dressing:
  • ½ cup Dijon mustard
  • ½ cup tahini
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup or to taste
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper to taste
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