#### **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, rinsed, and patted dry
– 1/2 onion, sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/2 tsp cumin
– Salt & black pepper, to taste
**For the Mediterranean Add-Ins:**
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, sliced
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup fresh parsley, chopped
– 1/4 cup toasted pine nuts or sunflower seeds
**For the Maple Dijon Tahini Dressing:**
– 1/4 cup tahini
– 1 tbsp maple syrup
– 1 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1 tbsp olive oil
– 1 clove garlic, minced
– 2-3 tbsp warm water (to thin)
– Salt & black pepper, to taste
#### **Instructions:**
1. **Roast the Veggies & Chickpeas:** Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
2. **Prepare the Dressing:** In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
3. **Assemble the Bowls:** Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
4. **Drizzle & Serve:** Pour the Maple Dijon Tahini Dressing over the bowls and enjoy