Buddha Bowl with Tahini Dressing

Step 1

Preheat the oven to 400°F and line two baking sheets with parchment paper.

Step 2

Spread the chickpeas on one sheet and the cubed sweet potatoes on the other.

Step 3

Roast the sweet potatoes for 25-30 minutes, turning once, until fork-tender and caramelized; roast the chickpeas for 20-25 minutes, shaking the pan halfway, until golden and crisp.

Step 4

Meanwhile, combine the brown rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until tender and the water is absorbed.

Step 5

Whisk together the tahini, lemon juice, and minced garlic with a few tablespoons of water until smooth and pourable to make the dressing.

Step 6

Massage the chopped kale with a spoonful of the tahini dressing until slightly softened, about 1 minute.

Step 7

Divide the rice among bowls and top with the massaged kale, roasted sweet potatoes, and roasted chickpeas.

Step 8

Drizzle with the remaining tahini dressing and sprinkle with pumpkin seeds before serving.