Tahini Veggie Bowl

Ingredients

• 14 ounces chickpeas canned, drained and rinsed
• 1 large head broccoli cut into bite size florets
• 1 large sweet potato, diced
• Drizzle of olive oil
• Dash of Italian seasoning
• Dash of garlic powder
• Dash of paprika
• Salt and black pepper to taste
• 1 large avocado, sliced

Dressing

• Juice of 2 medium lemons
• Zest of 1 of the lemons
• 2 garlic cloves
• ⅔ cup tahini
• 2 tablespoons maple syrup
• ⅓ cup water
• Salt, to taste

Directions

1. Preheat the oven to 450.
2. Add chickpeas to a large bowl with the sweet potato, and broccoli. Drizzle with olive oil to coat. Add a generous dash of garlic powder, Italian seasoning, and paprika. Season with salt and black pepper to taste. Transfer to a greased baking sheet.
3. Bake for 15 minutes. Toss the veggies so they cook evenly, and bake for another 10 minutes.
4. While veggies are baking make dressing. In a medium bowl, add the tahini, lemon juice, lemon zest, and water. Grate the garlic into the bowl. Whisk to combine. Add the maple syrup and season with salt to taste.
5. Serve the roasted chickpeas and vegetables with avocado slices. Drizzle with dressing.