Preheat oven to 400 F and arrange sweet potatoes and onions two baking sheets. Drizzle with a bit of oil. Bake for 10 minutes.
2
1
bundle
broccolini
chopped, large stems removed
to taste
olive oil, salt, and pepper
Drizzle the broccolini with a bit of oil, season with a pinch of salt and pepper, and add to the baking sheets. Return to the oven for 8 to 10 minutes.
3
2
handfuls
kale
chopped, large stems removed
to taste
olive oil, salt, and pepper
Season the kale and add it, too. Bake for another 4 or 5 minutes.
4
1
15-oz can
chickpeas
drained, rinsed, and dried
1
tsp
cumin
3/4
tsp
chili powder
3/4
tsp
garlic powder
1/4
tsp
salt
1/4
tsp
pepper
1/2
tsp
oregano
1/4
tsp
turmeric
1
Tbsp
olive oil
While vegetables are roasting, heat a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with seasonings. Once the pan is hot, add oil and chickpeas and saute, stirring frquently. They should brown evenly over the course of about 10 minutes. Once browned, remove from the heat and set aside.
6
1/4
cup
tahini
1
Tbsp
maple syrup
1/2
lemon
juiced
2
Tbsp
hot water
or as needed to thin
Add the sauce ingredients to a bowl and whisk to combine. Add hot water until a pourable sauce is formed. Serve the roasted vegetables and chickpeas in a bowl with the sauce poured on top.