Step 1

Preheat oven to 400°F. Arrange broccoli, Brussels sprouts, onion, and sweet potato on baking sheet. Season with oil, garlic powder, salt, and pepper.

Step 2

Roast vegetables 20-25 minutes, turning halfway, until tender and caramelized.

Step 3

Season chickpeas with oil and seasonings on separate sheet. Roast 15 minutes until crispy.

Step 4

Whisk tahini, Dijon, lemon juice, maple syrup, vinegar, and water until smooth. Adjust thickness with water.

Step 5

Divide roasted veggies and chickpeas into bowls. Drizzle with dressing.