One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the broccoli, sweet potato, red onion, bell pepper, and chickpeas.

Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat everything evenly.

Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even cooking.

While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water (start with 2 tablespoons and add more to reach desired consistency), maple syrup (if using), and a pinch of salt and pepper.

Once the vegetables are roasted, remove them from the oven and let them cool slightly.

Serve the roasted vegetables and chickpeas in bowls, drizzled with the tahini dressing and garnished with fresh parsley or cilantro (if using).