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

small red onion, (peeled and cut into wedges from root to tip)

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