This bowl is filled with all the right colors, textures and flavors. But the real star here, on top of all the veggies, is the Tahini dressing. I could put it on eeerryyythang! You’ll want to make an extra batch just for fun.

Recipe by: The Minimalist Baker

MAKES

3 servings

Prep Time: 5 minutes

Total Time: 30 minutes

INGREDIENTS

2 tablespoons olive, melted coconut, or avocado oil

1/2 medium red onion, sliced in wedges

2 sweet potatoes, cut into 1” chunks

1 bundle broccolini (large stems removed // chopped)

2 big handfuls kale (larger stems removed)

1/4 teaspoon each salt + pepper

MAKE THE CHICKPEAS

1 (15 ounce) chickpeas, drained, rinsed + patted dry

1 teaspoon cumin

3/4 teaspoon chili powder

3/4 teaspoon garlic powder

1/4 teaspoon each salt + pepper

1/2 teaspoon oregano 

1/4 teaspoon turmeric (optional)

TAHINI SAUCE

1/4 cup tahini

1 Tbsp maple syrup

1/2 medium lemon (juiced)

2-4 Tbsp hot water (to thin)

METHOD

• Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

• Bake for 10 minutes and then add broccolini to baking sheet. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

• Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

• While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

• Once hot, add 1 tablespoon oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

• Once the chickpeas are browned and fragrant, remove from heat and set aside.

• Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

• To serve: Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.