1-First Steps: Preheating and Roasting Begin by preheating the oven to 400 degrees F (204 C). Arrange the sweet potatoes and red onion on a baking sheet, drizzle with 2 tablespoons of oil, and make sure the sweet potato flesh is well-coated. Place the sweet potatoes skin side down and bake for 10 minutes.

2-Second Step: After that, remove from the oven, flip the sweet potatoes, add the broccolini, drizzle with more oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for another 8 to 10 minutes, then add the kale, drizzle with oil, season again, and bake for 4 to 5 minutes. Set aside once done.

3-Preparing the Chickpeas and Sauce: While the veggies roast, heat a skillet over medium heat. Toss the drained and rinsed chickpeas with 1 teaspoon cumin, 3/4 teaspoon each of the two unspecified spices, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon oregano if using, and 1/4 teaspoon turmeric if using. Add 1 tablespoon oil to the skillet and sauté the chickpeas for about 10 minutes until they’re browned and fragrant.

For the sauce, whisk together 1/4 cup tahini, 1 tablespoon maple syrup, and the juice of 1/2 medium lemon. Thin it out with 2 to 4 tablespoons of hot water until it’s pourable and smooth.

4-Assembling Your Bowl: Once everything is ready, slice the sweet potatoes into bite-sized pieces. Divide the roasted vegetables among 3 bowls, top with the crispy chickpeas, and drizzle with the tahini sauce. This recipe is easily customizable, as noted in the tips, like using a cast iron skillet for better texture.