Chickpea Buddha Bowl

Ingredients

• 1 can (15 oz) Chickpeas
• 1 large Sweet Potatoes
• 2 cups Kale
• 2 tbsp Tahini
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• ½ tsp Ground Cumin

1. 1Preheat oven to 400°F.
2. 2Cube sweet potato, toss with 1 tbsp olive oil and cumin, and spread on a baking sheet.
3. 3Drain chickpeas, pat dry, toss with remaining oil, and add to the sheet.
4. 4Roast for 25 minutes until sweet potato is tender and chickpeas are crispy.
5. 5Massage kale with a pinch of salt until slightly wilted.
6. 6Whisk tahini with lemon juice and 1–2 tbsp water for the dressing.
7. 7Assemble bowls with kale, sweet potato, and chickpeas; drizzle with tahini dressing.