Vegetables:

• 1 medium sweet potato, peeled and diced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, sliced

Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed

Seasoning:

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste

Additional:

• ½ cup cooked quinoa or brown rice (per bowl)
• Fresh parsley for garnish (optional)

For the Maple Dijon Tahini Dressing:

• ¼ cup tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2–4 tablespoons water (to thin)
• Pinch of salt