INGREDIENTS
2 cups
broccoli florets
2 cups
brussels sprouts
1 medium
sweet potato
15 oz
chickpeas
1 serving
drizzle of olive oil
1 Dash
garlic powder
1 serving
salt and pepper
1/2 cup
dijon mustard
1/2 cup
tahini
1/2 cup
water
1/4 cup
apple cider vinegar
2 tbsp
maple syrup
2 tbsp
lemon juice
1 serving
salt and pepper