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
• ½ onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper, to taste

Additional Toppings:

• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta cheese (optional)
• ¼ cup fresh parsley, chopped
• ¼ cup toasted pine nuts or sunflower seeds

Maple Dijon Tahini Dressing:

• ¼ cup tahini
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2–3 tablespoons warm water (to thin)
• Salt and black pepper, to taste