Sweet Potato Chickpea Bowl

Ingredients

• Olive Oil
• 2 Sweet Potatoes
• 1 Red Onion
• 3-4 Broccoli Crowns
• 1 15oz Can Chickpeas
• 1 Tsp Cumin
• 1/4 Tsp Tumeric
• 1/2 Tsp Salt/Pepper
• 3/4 Tsp Chili Powder
• 3/4 Tsp Garlic Powder
• Couple handfuls of Kale
• 1/2 Cup Tahini
• 2 Tbsp Maple Syrup
• Medium Lemon

Steps

• Preheat oven to 400°F
• Dice Sweet Potatoes, toss with olive oil/salt/pepper.
• Place potatoes on baking sheet, stick in oven for 10 minutes.
• Chop broccoli, toss with olive oil/salt/pepper. Stick on second tray.
• Dice red onions, toss with olive oil/salt/pepper.
• Once 10 minute timer for potatoes is up, add red onions to the sweet potatoe tray and toss.
• Add broccoli as a second tray, and set a timer for 20 minutes.
• Rinse chickpeas. Add to a medium-hot skillet with oil.
• Add the cumin/tumeric/salit/pepper/chili powder/garlic powder to the chicpeas
• Continue to cook for ~15-20 minutes, stirring frequently.
• Wash the kale. Chop and toss with olive oil/salt/pepper.
• Once timer is up, check the potatoes, which may need more time. Add the kale on top of the broccoli, or as a 3rd sheet.
• For the sauce, mix the tahini, maple syrup, and the juice from the medium lemon.
• Add everything to a bowl, top with sauce.