v e g e t a b l e s

two tbsp olive, melted coconut, or avocado oil

half a medium red onion (sliced in wedges)

two small sweet potatoes (halved)

one bundle broccolini (large stems removed / chopped)

two big handfuls kale (larger stems removed)

quarter tsp each salt + pepper


c h i c k p e a s

one can’s worth chickpeas (drained, rinsed + patted dry)

one tsp cumin

three quarter tsp chili powder

three quarter tsp garlic powder

one quarter tsp each salt + pepper

one half tsp tsp oregano (optional)

one quarter tsp turmeric (optional)


t a h i n i s a u c e

one quarter cup tahini

one tbsp maple syrup

half medium lemon (juiced)

two to four tbsp hot water (to thin)


i n s t r u c t i o n s

preheat oven to 200 degrees + arrange sweet potatoes + onions on a bare baking sheet. drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated + placed skin side down on the sheet.

bake for ten minutes, then remove from oven, flip sweet potatoes + add broccolini. drizzle broccolini with a bit of oil + season with a pinch of salt + pepper.

bake for another eight to ten minutes, then remove from oven + add kale. bake for another four to five minutes, then set aside.

while vegetables are roasting, heat a large skillet over medium heat, add chickpeas to a mixing bowl + toss with seasonings.

once hot, add one tbsp oil + chickpeas + sauté, stirring frequently. if they’re browning too quickly, turn down heat. if there isn’t much browning going on, increase heat. ten minutes total at slightly over medium heat was perfect.

once the chickpeas are browned + smelling gooooooood, remove from heat + set aside.

prepare sauce by adding tahini, maple syrup + lemon juice to a mixing bowl + whisking to combine. add hot water until a pourable sauce is formed. set aside.

to serve: slice sweet potatoes into bite size pieces. divide vegetables between three serving bowls (or one big personal bowl – no judgement) + top with chickpeas + tahini sauce.

best when fresh, though leftovers will keep for a few days in the fridge.

eat up, team x