Sweet Potato Chickpea Buddha Bowl

1Preheat oven to 400 degrees F and arrange sweet potatoes (2 large) and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes (2 large) are well coated and placed skin side down on the sheet.

2Bake for 10 minutes, then remove from oven flip sweet potatoes (2 large) and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt (¼ tsp) and pepper.

3Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt (¼ tsp) and pepper. Bake for another 4-5 minutes then set aside.

4While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

5Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

6Once the chickpeas are browned and fragrant, remove from heat and set aside.

7Prepare sauce by adding tahini, maple syrup (1 Tbsp) and lemon (½) juice to a mixing bowl and whisking to combine. Add hot water (2-4 Tbsp) until a pourable sauce is formed. Set aside.

8To serve: Slice sweet potatoes (2 large) into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

9Best when fresh, though leftovers will keep for a few days in the fridge.