Roasted Sweet Potato and Chickpea Meal Prep Bowls

INGREDIENTS

3/4 cup

dry quinoa

3 cups

diced sweet potatoes

3 cups

brussels sprouts, sliced in half, or in quarters if they're really big (about 1.5 lbs)

1 15 ounce can

chickpeas, rinsed and drained (or 1 1/2 cups)

1 tbsp

oil of your choice

1/2 tsp

salt

1/4 tsp

black pepper

1/2 cup

tahini

Juice of 1 large lemon

1/4 tsp

salt

3 tbsp

warm water, depending on how thick you want the dressing