Spiced Chickpea & Kale Power Bowl with Golden Tahini Drizzle

Ingredients

• 1 large Sweet potato
• 1 can Canned chickpeas
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.25 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 cups Kale
• 2 tbsp Lemon juice
• 3 tbsp Tahini
• 2-3 tbsp Water
• 0.5 tsp Ground turmeric
• 1 Garlic clove

Instructions

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Spread them in a single layer.
2. Roast the sweet potato for 10 minutes. While it roasts, pat the rinsed chickpeas very dry with a paper towel (this helps them crisp up). In a medium bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, ground cumin, smoked paprika, cayenne pepper (if using), and the remaining 1/4 teaspoon of salt. After 10 minutes, add the seasoned chickpeas to the baking sheet with the sweet potatoes.
3. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy and golden brown. Stir halfway through for even cooking.
4. While the vegetables roast, place the chopped kale in a large bowl. Add 1 tablespoon of fresh lemon juice and massage the kale with your hands for 1-2 minutes until it softens and brightens in color.
5. In a small bowl, whisk together the tahini, remaining 1 tablespoon of lemon juice, minced garlic, ground turmeric, and 2 tablespoons of water. If the dressing is too thick, add more water, 1 teaspoon at a time, until you reach a creamy, pourable consistency. Season with a pinch of salt and black pepper to taste.
6. Divide the massaged kale evenly between two bowls. Top with the roasted sweet potatoes and crispy spiced chickpeas. Drizzle generously with the Golden Tahini Drizzle before serving immediately.

Nutrition (per serving)