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Sweet Potato Chickpea Bowls with Maple-Tahini Sauce.

  • 1 crown
    broccoli
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • ½ bunch
    kale
  • ½
    lemon
  • ½ medium
    red onion
  • ¾ lb
    sweet potato
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    oregano
  •  
    pure maple syrup
  •  
    salt
  •  
    tahini
  •  
    turmeric
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and dry the fresh produce.
    ¾ lb sweet potato
    1 crown broccoli
    ½ bunch kale
    ½ lemon
  • 3
    Peel the sweet potatoes and onions; cut both into 1-inch pieces. Transfer a medium bowl; add oil, salt, and pepper, and toss to coat. Place veggies on a baking sheet and bake, until softened, about 10 minutes. Reserve bowl for later use.
    ½ medium red onion
    1 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Meanwhile, drain and rinse the chickpeas; set aside to drain further.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 5
    Separate broccoli into bite-sized florets and cut stems into smaller pieces. Place broccoli in the medium bowl, add oil, salt, and pepper, and toss to coat. Add to baking sheet with the sweet potatoes, tossing to combine; bake until cooked through, about 10 more minutes. Reserve bowl for later use.
    1 tsp extra virgin olive oil
    ¼ tsp salt
    1 pinch black pepper
  • 6
    Preheat a skillet over medium-high heat.
  • 7
    Combine spices in a small bowl.
    1 tsp cumin
    1 tsp chili powder
    ½ tsp garlic powder
    ½ tsp oregano
    ½ tsp turmeric
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    When the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 9
    Add chickpeas and spices to the skillet and toss to coat. Cook, stirring occasionally, until chickpeas are golden and fragrant, about 10 minutes. When done, set aside.
  • 10
    Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the medium bowl; add oil, salt, and pepper and toss to combine. Add to the baking sheet and cook until wilted, about 5 more minutes.
    1 tsp extra virgin olive oil
    ¼ tsp salt
    1 pinch black pepper
  • 11
    Juice lemon into a small bowl; add tahini, maple syrup, and water, whisking to combine the dressing. Add additional water as needed to reach a drizzling consistency.
    ¼ cup tahini
    2 tsp pure maple syrup
    2 tbsp water
  • 12
    To serve, divide roasted vegetables and chickpeas between bowls. Drizzle with tahini-maple dressing and enjoy!