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

Instructions

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