• 2 sweet potatoes (cut into 1/2 inch cubes, no need to peel)
• 1 red onion (sliced)
• 1 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp turmeric
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Add to a large bowl and stir to combine.  Spread onto a large greased baking sheet (or two medium baking sheets) in a single layer.

Roast for 20 minutes, and then remove from the oven and toss to stir.  Roast for another 5 minutes until sweet potatoes and tender and browned.

• 1/2 cup quinoa (rinse before cooking - see quick tip)

Add rinsed quinoa to a medium saucepan along with 1 cup of water.  Bring to a boil and then cover, reduce heat to low and cook for 15 minutes, until liquid is absorbed.

• 1/4 cup tahini paste
• 1 Tbsp pure maple syrup
• 1/2 Tbsp lemon juice (juice from 1/2 of a small lemon)

Add to a mason jar or small bowl and stir to combine.  Add 2-3 Tbsp of hot water if needed to thin the sauce.  Set aside.

• 1 Tbsp olive oil
• 1 (15 oz) can chickpeas (rinsed and drained)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp turmeric
• 1/4 tsp sea salt
• 1/4 tsp black pepper

While the vegetables are roasting, add oil to a large skillet over medium high heat. Add chickpeas and spices and cook for 5-10 minutes, stirring occasionally, until chickpeas are slightly crispy.  Transfer them to a small bowl and set aside.

• 1 Tbsp olive oil
• 1 bunch broccolini (chopped, or 1 crown of chopped broccoli)
• 2 cups kale (leaves removed from stems and chopped, stems discarded)

Add oil to the same skillet where you cooked the chickpeas.  Add the veggies and cook for 3-5 minutes, until slightly tender, stirring occasionally.

• 1/2 cup almonds (slivered or sliced)

Add to a small dry skillet and cook for 2-3 minutes until toasted and fragrant.

• 2 cups red cabbage (shredded)

Layer individual bowls with cooked quinoa, roasted vegetables, sautéed vegetables, chickpeas, cabbage, and toasted nuts.  Then, drizzle tahini sauce on top.