1/2 medium red onion (sliced in wedges)
2 small sweet potatoes, sliced into 1/4" lengthwise slices
1 bundle broccolini or broccoli (large stems removed, chopped)
2 big handfuls kale (larger stems removed)
1/4 tsp each salt + pepper
1 15-ounce chickpea (drained, rinsed + patted dry)
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
1/2 tsp oregano (optional)
1/4 tsp turmeric (optional)
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Spray with Pam spray, making sure the flesh of the sweet potatoes are coated.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Spray broccolini and season with a pinch each salt and pepper.
Bake for another 5-8 minutes, then remove from oven and add kale. Lightly spray kale and season with a pinch each salt and pepper. Bake for another 2-3 minutes then set aside.
While vegetables are roasting, heat a sprayed large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once the skillet is hot, add chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat (total time about 10 minutes).
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare the sauce by adding tahini and all other ingredients to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve slice sweet potatoes into bite-size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.
1/4 cup tahini
1 Tblsp. maple syrup
1/2 cup onion, grated
1/4 tsp. onion powder
1 Tblsp. fresh lime juice
1/8 tsp. salt
2 Tblsp. hot water (to thin sauce)