I didn’t spill garlic powder all over the kitchen this time, so I’ll count it as a win 🧄

🍁 Maple-Mustard Fall Sheet Pan 🥗  

7 plant groups in one bowl 🌱

Ingredients

• 1 can chickpeas (15 oz), rinsed and patted dry
• 3 cups Brussels sprouts (about 15 oz), halved
• 1 medium sweet potato, diced
• ½ red onion, sliced
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt

Maple-Mustard Drizzle

• 2 Tbsp Dijon mustard
• 1 Tbsp tahini
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice (or apple cider vinegar)
• 1–2 Tbsp warm water (to thin)
• Pinch of salt

To Serve

• 2-4 servings cooked quinoa
• 2-4 handfuls of greens (kale or arugula)
• ¼ cup toasted walnuts or pecans

Steps

1. Preheat oven to 425°F (220°C) and line a large sheet pan w/ parchment.
2. In a large bowl, toss chickpeas, Brussels, potato, and onion with olive oil, garlic powder, paprika, and salt until coated.
3. Spread evenly on the pan so everything roasts, not steams.
4. Roast 25–30 minutes, stirring halfway, until chickpeas are crisp and veggies golden.
5. Cook quinoa according to package directions.
6. Whisk drizzle ingredients.
7. Serve over greens and quinoa. Top w/ nuts & drizzle w/ sauce.

Eat balanced, plant-based with the free PlantHabit app.