→ Veggie Roast & Chickpeas
01 -
2 cups halved Brussels sprouts
02 -
2 cups chopped broccoli
03 -
1 medium sweet potato, diced into 1-inch chunks (about 2 cups)
04 -
1 can (15 oz) chickpeas, rinsed, dried, and drained
05 -
½ sliced onion
06 -
2 tablespoons of olive oil
07 -
½ teaspoon smoked paprika
08 -
1 teaspoon of oregano (dried)
09 -
1 teaspoon garlic powder
10 -
½ teaspoon cumin
11 -
Salt and a dash of black pepper, as you like
→ Add-In Toppings
12 -
¼ cup Kalamata olives, sliced up
13 -
½ cup halved cherry tomatoes
14 -
¼ cup crumbled feta (optional for some!)
15 -
¼ cup chopped fresh parsley
16 -
¼ cup toasted sunflower seeds or pine nuts
→ Maple Tahini Dijon Dressing
17 -
1 tablespoon Dijon mustard
18 -
1 tablespoon lemon juice
19 -
2-3 tablespoons warm water (adjust for thinner consistency)
20 -
¼ cup tahini sauce
21 -
1 minced garlic clove
22 -
1 tablespoon maple syrup
23 -
1 tablespoon olive oil
24 -
Salt and black pepper, based on taste