Roasted Vegetable and Injera Bowl with Tahini Dressing

Preheat oven to 400°F (200°C).

In a large bowl, toss the sweet potatoes, Brussels sprouts, and cauliflower with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

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

While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup (if using), cumin (if using), salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Crumble the injera into bite-sized pieces.

Divide the crumbled injera among bowls. Top with the roasted vegetables and drizzle generously with the tahini dressing. Serve immediately.