Vegan Sheet Pan Fall Harvest Bowl

Preheat oven to 400F. Slice or dice sweet potato then coat with 2 tbsp olive oil. Toss to coat. Line a sheet pan with parchment paper. Add sweet potatoes to sheet pan. Cut Brussels sprouts into fourths. Add to a bowl and coat with 2 tbsp olive oil. Add to the sheet pan. Slice the onion, add to the sheet pan, drizzle with olive oil. Drain and rinse the chickpeas, pat dry. Add to a bowl and drizzle with a little olive oil + salt and pepper. Bake everything at 400F for 30 minutes, tossing halfway through. While it bakes, make the dressing by whisking all of the ingredients together until smooth. Assemble bowls and enjoy!