Roasted Vegetable and Chickpea Salad with Lemon Tahini Dressing

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 pound brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 1 15-ounce can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2-3 tablespoons water
• 1 clove garlic, minced
• 5 ounces baby spinach

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking sheet, toss the cubed sweet potatoes, brussels sprouts, and sliced red onion with 2 tablespoons of olive oil, salt, and black pepper.