Chickpeas, canned, low sodium
(drained, rinsed, and patted dry)
1 tsp
Cumin
3/4 tsp
Chili powder
3/4 tsp
Garlic powder
1/4 tsp
Salt
1/4 tsp
Black pepper
1/2 tsp
Oregano, dried
1/4 tsp
Turmeric, powder
1 tbsp
Olive Oil, Extra Virgin
1/4 cup
Tahini
1 tbsp
Maple syrup
1/2 whole lemon(s)
Lemon juice
2 tbsp
Water
(to thin sauce)
Instructions
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated, and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season everything on the baking sheet with salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric.
Once the skillet is hot, add oil and chickpeas and sauté, stirring frequently for about 10 minutes. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve, slice baked sweet potatoes into bite-size pieces. Divide the sweet potato, red onion, broccolini, and kale between serving bowls and top with chickpeas. Finish with a drizzle of the maple tahini sauce.
Notes:
Quick Tip:
Best when fresh, though leftovers will keep for a few days in the fridge.
