Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients:
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 and rinsed
1/2 onion, sliced
Dash of garlic powder
Condiments:
1/2 cup tahini
1/2 cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons maple syrup
Baking & Spices:
Salt and freshly ground black pepper, to taste
Oils & Vinegars:
1/4 cup apple cider vinegar
Drizzle of olive oil
Liquids:
1/2 cup water
Instructions:
Prepare the Vegetables:
Preheat your oven to 400°F (200°C). Arrange the broccoli florets, halved , onion, Brussels sprouts, and sweet potato pieces on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to evenly coat the veggies.
Roast the Vegetables:
Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized.
Prepare the