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

Mediterranean Add-Ins

• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pine nuts or sunflower seeds

Maple Dijon Tahini Dressing

• 1/4 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