• Preheat the oven to 400 degrees
• On a sheet pan, drizzle some olive oil over the sweet potatoes and season with some dried or fresh rosemary and thyme, 1 tsp salt and optionally, some crushed red pepper flakes.
• Bake for 20-25 minutes until golden brown and crispy on the edges.

Prepare the chickpeas

• While the sweet potato is roasting, drain and rinse the chickpeas and place in a mixing bowl.
• Add 3 tbsp olive oil and a squirt of lemon juice.
• Add 1 tsp salt and about 1 tbsp smoked paprika and stir.
• Allow this to stand for at least 10 minutes so the flavors blend.

Garlic Tahini Dressing

• In a food processor or bullet blender, combine 1/4 cup tahini, 2 tbsp lemon juice, salt and about 1/4 cup water.
• Blend to combine.
• Taste and adjust seasoning, adding more lemon juice if desired and 1-2 tsp maple syrup.
• Blend once more until creamy adding water if necessary.

Prepare the Kale

• Roughly chop the kale once thoroughly cleaned
• In a pan, saute for 3-4 minutes with olive oil until bright green.

Assemble the Buddha Bowl

• Place 1 layer of kale
• Add sweet potatoes, chickpeas and cherry tomatoes
• Top with garlic tahini dressing