Steps

1. 1

   Preheat the oven to 400 F.

2. 2

   Dice sweet potatoes.

   Ingredients

   • sweet potatoes 2
3. 3

   Toss the sweet potatoes with olive oil, salt, and black pepper.

   Ingredients

   • olive oil
   • salt 1/2 tsp
   • black pepper 1/2 tsp
4. 4

   Spread them on a baking sheet.

5. 5

   Roast for 10 minutes.

6. 6

   Chop broccoli crowns.

   Ingredients

   • broccoli crowns 3-4
7. 7

   Toss the broccoli with olive oil, salt, and black pepper.

   Ingredients

   • olive oil
   • salt
   • black pepper
8. 8

   Spread it on a second baking sheet.

9. 9

   Dice red onion.

   Ingredients

   • red onion 1
10. 10

    Toss the onion with olive oil, salt, and black pepper.

    Ingredients

    • olive oil
    • salt
    • black pepper
11. 11

    After the sweet potatoes have roasted for 10 minutes, add the red onion to the same tray and toss.

12. 12

    Put the broccoli in the oven.

13. 13

    Roast everything for 20 minutes more.

14. 14

    Rinse chickpeas.

    Ingredients

    • chickpeas 1 15 oz can
15. 15

    Add them to an oiled skillet over medium heat.

16. 16

    Season with cumin, turmeric, salt, black pepper, chili powder, and garlic powder.

    Ingredients

    • cumin 1 tsp
    • turmeric 1/4 tsp
    • salt
    • black pepper
    • chili powder 3/4 tsp
    • garlic powder 3/4 tsp
17. 17

    Cook, stirring frequently, for 15-20 minutes.

18. 18

    Wash and chop kale.

    Ingredients

    • kale 2 handfuls
19. 19

    Toss the kale with olive oil, salt, and black pepper.

    Ingredients

    • olive oil
    • salt
    • black pepper
20. 20

    If needed, roast the sweet potatoes a little longer.

21. 21

    Add the kale to the broccoli tray or a third sheet pan.

22. 22

    Roast until lightly wilted.

23. 23

    For the sauce, mix tahini, maple syrup, and the juice of lemon.

    Ingredients

    • tahini 1/2 c
    • maple syrup 2 Tbsp
    • lemon 1
24. 24

    Assemble everything in a bowl.

25. 25

    Top with the sauce.