sweet potato and chick pea buddha bowls

i would seriously eat this every single day. nutrition-packed and delicious! you can use any starch or green and serve topped with avocado and fried or boiled egg if you want something a little more heavy. from minimalistbaker.com.

ingredients and directions

vegetables
2 T olive oil
2 sweet potatoes, cubed
1 bundle broccolini, chopped
1 bundle of kale, coarsely chopped
salt and pepper to taste

*cover a roasting pan with foil and grease. spread potatoes and roast until nearly done, about 20 minutes. scoot potatoes to the side and add broccolini and kale and roast for 5-7 minutes more until crispy

chickpeas
1 can chickpeas drained, rinsed and patted dry
1 t cumin
3/4 t chili powder
3/4 t garlic powder
1/4 t each of salt and pepper
1/2 t oregano
1/4 t tumeric

*toss spices with peas and roast in oil over medium heat until browned

tahini sauce
1/4 C tahini
1 T maple syrup
1/2 lemon, juiced
2-4 T water to thin

*combine and whisk until smooth and to desired consistency

layer ingredients on top of your favorite grain/starch (i use brown rice) and serve.