Crispy Chickpea, Sweet Potato and Kale Bowls with Garlic Tahini Sauce

extra virgin olive oil, in a mister

medium sweet potato, peeled and sliced into rounds

medium red onion, cut into wedges

sliced zucchini

cooked chickpeas, patted dry (this is key – remove as much moisture as possible!)

curry powder

turmeric

lime

about 5 cups of lacinato kale, stems removed and chopped into bite-size pieces

roughly chopped fresh parsley, sunflower sprouts, pepitas, hemp seeds and lime slices to garnish

flaked sea salt (I use Maldon or Frontier Natural Products Pink Himalayan Sea Salt) and freshly ground black pepper

juice of 1 lime

tahini

garlic

water, plus more to thin if needed