Sweet Potato And Chick Pea Buddha Bowls With Ginger Tahini Sauce

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Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes
1 (14.5 oz) 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

Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
Return to oven and roast until potatoes are tender, about 15 minutes longer.
Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
For the ginger tahini sauce:
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
*Note that tahini has a very strong flavor. If you don’t love it substitute half cashew butter for half of the tahini, and reduce honey to 1 Tbsp. It’s delicious!
Recipe source: inspired by Minimalist Baker