1

Preheat your oven to 425-degrees F.

2

Prepare quinoa per cooking instructions on the package.

3

Pat chickpeas dry with paper towel. Add chickpeas and diced sweet potato to a large parchment-lined baking sheet. Drizzle with 1 tbsp. olive oil, salt and pepper. Roast in the oven for 20-minutes, stirring halfway. Sweet potatoes should be browned and soft, and chickpeas should be crispy. After cooking, toss chickpeas with onion, garlic and chili powder and stir to coat.

4

While the sweet potatoes and chickpeas are cooking, add the broccoli to a second baking sheet and drizzle with oil, salt and pepper. Roast in the oven for 8 minutes. Remove baking sheet from oven and add kale (drizzled with oil, salt and pepper) and return to oven for another 4-5 minutes, until kale is crispy and broccoli is browned. Remove both baking sheets from the oven when finished cooking.

5

While the vegetables are roasting, prepare the tahini dressing by adding tahini, maple syrup, soy sauce, lemon juice and water to a medium bowl and whisking to combine. Add more/less water as required to thin to desired consistency. Season with salt and pepper.

6

To serve, divide quinoa evenly between bowls. Top with roasted sweet potato, broccoli, chickpeas and kale and drizzle with a healthy quantity of tahini dressing. Enjoy!

7

Substitutions: Substitute the suggested vegetables for veggies of your preference. Spinach, Brussels sprouts and squash would be great options! Don’t have tahini on hand? Substitute natural peanut butter or almond butter for tahini, just be mindful you may need a little bit more water to thin! Swap quinoa for a whole grain of your choice, such as brown rice or bulger.