Roasted Sweet Potato and Chickpea Power Bowls

Ingredients

• 2 count sweet potato
• 2 can chickpeas (canned)
• 1.5 cup quinoa
• 3 tbsp olive oil
• 0.25 cup tahini
• 1 count lemon
• 1 bunch kale
• 1 tsp cumin
• 1 tsp salt

Instructions

1. 1

   Preheat oven to 400 degrees Fahrenheit.

2. 2

   Toss cubed sweet potatoes and drained chickpeas with olive oil and cumin on a sheet pan.

3. 3

   Roast for 25-30 minutes until vegetables are tender and chickpeas are crisp.

4. 4

   Cook quinoa in water until fluffy.

5. 5

   Whisk tahini and lemon juice with a splash of water to make the dressing.

6. 6

   Combine all components in bowls and drizzle with the tahini dressing.