Sweet Potato Chickpea Bowls with Maple-Tahini Sauce

Directions

1. Preheat the oven to 400°F and set out a baking sheet, then wash the broccoli, kale, lemon, onion, and sweet potatoes.
2. Peel the sweet potatoes and onions, cut into 1-inch pieces, and toss with oil, salt, and pepper in a medium bowl. Spread the potatoes and onions on the sheet pan and bake until they begin to soften, about 10 minutes.
3. Rinse and drain the chickpeas; keep them nearby for later use.
4. Cut broccoli into bite-sized florets and small stems, then toss with oil, salt, and pepper in the same medium bowl. Add the broccoli to the sheet pan with the sweet potatoes and bake until everything is tender, about 10 more minutes.
5. Warm a skillet over medium-high heat, then add a little oil. Add the chickpeas and the mixed spices, stirring to coat. Cook until the chickpeas are golden and fragrant, about 10 minutes, then set aside.
6. Slice the kale, remove the stems, and chop into bite-sized pieces. Toss with a little oil, salt, and pepper in the medium bowl, then add to the sheet pan and cook until wilted, about 5 minutes more.
7. In a small bowl, whisk together lemon juice, tahini, maple syrup, and water until smooth and pourable. Add water as needed to reach a drizzling consistency.
8. To serve, divide the roasted vegetables and chickpeas into bowls and drizzle with the tahini-maple dressing. Serve and enjoy.