Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

INGREDIENTS

medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes

1 14.5 ounce can

chick peas, drained and rinsed then dabbed dry with paper towels

2 1/2 tbsp

olive oil

1 1/2 tsp

ground cumin

1/2 tsp

paprika

1/2 tsp

cinnamon

1/4 tsp

turmeric

Salt

1 cup

dry quinoa, rinsed and drained well

extra large bunch kale, thick ribs removed, chopped

1/3 cup

tahini, see notes

2 1/2 tbsp

fresh lemon juice

2 tbsp

honey

small clove garlic, peeled

-inch cube peeled fresh ginger, peeled

3 tbsp

water