Roasted Vegetables and Chickpeas with Tahini dressing

This delicious vegetable and chickpea bowl is bursting with flavor and nutrients.

Easy to customize with wath you have on hand or what’s in season and this dresing can go on just about anything.

Serve with protein of choice and dinner is served.

Ingredients:

8 ounces broccoli florets

20 ounces cubed butternut squash

8 ounces chopped or shaved brussel sprouts

1/2 onion sliced

1 15ounces can chickpeas, drained and rinsed

1-3 teaspoons of garlic powder (adjust to your preference. More can be added at end too)

1 tsp salt

Dressing:

1/4 cup Tahini

1/4 cup dijon mustard

2 Tbsp apple cider vinegar

1 Tbsp maple syrup

1 to 4 Tbsp broth or water to thin out dressing for drizzling

Makes 6 servings (about 1 cup each) with 2 Tbsp dressing each

Nutritional Information per serving:

Calories: 220

Carbohydrates: 33 grams

Protein: 8.5 grams

Fat: 6 grams