Harvest Bowl with Crispy Chickpeas

Step 1

Preheat oven to 425°F.

Step 2

Pat chickpeas completely dry with paper towels.

Step 3

Cut sweet potato into 0.75-inch cubes.

Step 4

Halve Brussels sprouts lengthwise.

Step 5

Cut bell pepper into 1-inch pieces.

Step 6

Toss chickpeas with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper.

Step 7

Spread chickpeas on one side of a large baking sheet.

Step 8

Toss sweet potato, Brussels sprouts, and bell pepper with 2 tbsp olive oil and salt.

Step 9

Spread vegetables on empty side of baking sheet.

Step 10

Roast for 20 minutes until vegetables are tender and chickpeas are crispy.

Step 11

Whisk tahini, lemon juice, minced garlic, and 3 tbsp warm water together.

Step 12

Season tahini dressing with salt and pepper to taste.

Step 13

Divide roasted vegetables and chickpeas between two bowls.

Step 14

Drizzle tahini dressing generously over each bowl.

Step 15

Sprinkle pumpkin seeds on top and serve immediately.