Chickpeas, canned, drained
(drained rinsed and patted dry)
2 tbsp
Coconut oil
1/4 tsp
Black pepper
2 medium potato
Sweet potato
(chopped)
1 head
Broccoli
(chopped)
1/2 medium
Red onion
(sliced and wedged)
2 cup
Kale
(larger stems removed)
1/4 tsp
Black pepper
(for chickpeas)
3/4 tsp
Chili powder
(for chickpeas)
1 tsp
Cumin
(for chickpeas)
1/4 tsp
Salt
(for chickpeas)
1/2 tsp
Oregano, dried
(for chickpeas, optional)
1/4 tsp
Turmeric, ground
(for chickpeas)
1/2 whole lemon(s)
Lemon juice
(for tahini sauce)
1 tbsp
Maple syrup, pure
(for tahini sauce)
1/4 cup
Tahini
(for tahini sauce; can also substitute sesame oil or plain greek yogurt)
2 clove(s)
Garlic
(crushed)
1/4 tsp
Salt
2 tbsp
Water
(hot water to thin, for tahini sauce)
Instructions
Preheat oven to 400 degrees F.
Arrange the chopped sweet potato, onion, and broccoli on a bare baking sheet and drizzle with a bit of oil, salt and pepper. Make sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes.
Remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While the vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once the skillet is hot, add 1 Tbsp of oil and the chickpeas. Sauté, stirring frequently.
Once the chickpeas are browned and fragrant (8-10 minutes over medium heat), remove from heat and set aside.
Prepare sauce: Add tahini, maple syrup, crushed garlic, and lemon juice to a mixing bowl. Whisk to combine.
Add hot water until a pourable sauce is formed, and set aside.
Place all veggies and chickpeas in serving bowl (s).
To serve, top with tahini sauce.
Notes:
Quick Tips:
Best when fresh, though leftovers will keep for a few days in the fridge. To make this recipe animal-based, swap chickpeas with pulled pork or chicken.
