Step 1

Preheat oven to 400°F.

Step 2

Wash and dry the fresh produce.

Step 3

Peel the sweet potatoes and onions; cut both into 1-inch pieces. Transfer to a large bowl; add oil, salt, and pepper, and toss to coat. Divide veggies between two baking sheets and bake, until softened, about 10 minutes. Reserve bowl for later use.

Step 4

Meanwhile, drain and rinse the chickpeas; set aside to drain further.

Step 5

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Place broccoli in the large bowl, add oil, salt, and pepper, and toss to coat. Add to baking sheets with the sweet potatoes, tossing to combine; bake until cooked through, about 10 more minutes. Reserve bowl for later use.

Step 6

Preheat a large skillet over medium-high heat.

Step 7

Combine spices in a small bowl.

Step 8

When the skillet is hot, add oil and swirl to coat the bottom.

Step 9

Add chickpeas and spices to the skillet and toss to coat. Cook, stirring occasionally, until chickpeas are golden and fragrant, about 12 minutes. When done, set aside.

Step 10

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the large bowl; add oil, salt, and pepper and toss to combine. Add to the baking sheets and cook until wilted, about 5 more minutes.

Step 11

Juice lemon into a small bowl; add tahini, maple syrup, and water, whisking to combine the dressing. Add additional water as needed to reach a drizzling consistency.

Step 12

To serve, divide roasted vegetables and chickpeas between bowls. Drizzle with tahini-maple dressing and enjoy!