Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

Ingredients

• 2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes
• 1 can chick peas, drained and rinsed then dabbed dry with paper towels
• 2 1/2 Tbsp olive oil
• 1 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp turmeric
• Salt
• 1 small red onion, peeled and cut into wedges from root to tip
• 1 cup dry quinoa, rinsed and drained well
• 1 extra large bunch kale, thick ribs removed, chopped
• 1/3 cup tahini
• 2 1/2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 1 small clove garlic, peeled
• 1-inch cube peeled fresh ginger, peeled
• 3 Tbsp water

Directions

1. Heat the oven to 400 degrees. Put the sweet potatoes and chick peas on a rimmed 18 by 13-inch baking sheet. Add the olive oil, then scatter the cumin, cinnamon, paprika, turmeric and salt over the top. Toss everything until well coated, then arrange it in a single layer.
2. Roast for 15 minutes. Take the pan out, stir everything around, and add the red onions. Slide the pan back into the oven and continue roasting until the sweet potatoes are tender, about 15 minutes longer.
3. While the vegetables roast, prepare the quinoa according to the package directions. Steam the kale for about 1 minute, stopping when it has just softened and wilted a bit.
4. For the ginger tahini sauce, pulse the tahini, lemon juice, honey, garlic and ginger in a food processor. Add salt to taste, about 1/4 tsp. Pour in the water and process until the sauce is creamy and smooth. Refrigerate any leftover sauce.
5. To build the bowls, portion the kale into 4 bowls. Spoon the quinoa and roasted sweet potato mixture over the top, then finish each bowl with ginger tahini sauce.
6. Tahini has a bold flavor, so if you prefer it milder, replace half of the tahini with cashew butter and lower the honey to 1 Tbsp.