Chickpea and Kale Buddha Bowl

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •4 cups fresh kale, chopped
• •1 cup cooked quinoa
• •1 medium sweet potato, cubed
• •1 cup shredded carrots
• •3 tablespoons tahini
• •2 tablespoons lemon juice
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon cumin
• •to taste Salt and pepper

Directions

1. 1Preheat oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, cumin, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until crispy.
2. 2Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper, and roast alongside chickpeas for 20 minutes.
3. 3While vegetables roast, massage kale with a pinch of salt in a large bowl to soften.
4. 4Whisk together tahini, lemon juice, minced garlic, 3 tablespoons water, salt, and pepper to make the tahini dressing.
5. 5Divide cooked quinoa between two bowls and top with massaged kale, roasted chickpeas, sweet potato, and shredded carrots.
6. 6Drizzle tahini dressing over each bowl and serve immediately.

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