Roasted Veggie Buddha Bowl with Tahini

• 1/2 head, in florets cauliflower
• 1 can (15 oz) chickpeas
• 1 large, cubed sweet potato
• 4 cups, chopped kale
• 2 cups cooked quinoa
• 1/3 cup tahini
• 1, juiced lemon
• 1 clove, grated garlic
• 3 tbsp olive oil
• 1 tsp ground cumin

Instructions

1. Preheat oven to 425°F (220°C). Toss the cauliflower, sweet potato, and drained chickpeas with olive oil, cumin, and salt.
2. Roast on a sheet pan for 25–30 minutes, stirring halfway, until golden.
3. Whisk the tahini, lemon juice, garlic, and 3–4 tbsp water into a pourable sauce.
4. Massage the kale with a little olive oil and salt until softened.
5. Assemble bowls with quinoa, roasted vegetables, and kale.
6. Drizzle generously with the tahini sauce and serve.

Tips

• Store components separately and add the sauce fresh — it keeps the bowl from going soggy.
• Massaging kale breaks down its toughness and makes it far more pleasant raw.

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