Israeli Vegan Power Bowl

Preheat oven to 375°F. Line a sheet pan with parchment. Place eggplant, onions, peppers, kale, chickpeas, and almonds on the sheet pan. Drizzle generously with evoo. Sprinkle ras al hanout and salt and pepper on vegetables and toss to combine. Roast vegetables for 35-45 minutes, stirring occasionally until caramelized. While vegetable are roasting. Whisk together tahini, hot water, and lemon juice until a vinaigrette consistency. Season with salt and pepper. Divide vegetables between serving bowls and top with tahini, avocado, cucumber and tomatoes.