• 2 cups broccoli florets
• 2 cups Brussels sprouts halved
• 1 medium-large sweet potato cut into 1-inch pieces
• 1 15 oz can chickpeas, drained and rinsed
• 1/2 onion sliced
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and 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 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 clove garlic minced
• 2 –3 Tbsp warm water to thin
• Salt and pepper to taste