chickpeas ingredients:

• 1 15oz can of chickpeas
• 2-4 tsp of spices (for chickpeas)- whatever you have in your cupboard (chili powder, curry powder, garlic powder, cumin, paprika, cayenne pepper, turmeric)
• 2 sweet potatoes
• 1 cup quinoa

Cheezy tahini sauce:

• 1 1/4 cup water
• 1/4 cup nutritional yeast
• 1/3 cup cashews
• 1/3 cup olive oil
• 2 Tbs tahini
• 2 Tbs lemon juice
• 1 Tbs cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp salt

1. Soak cashews up to 24 hours before for added creaminess (I soaked mine for 20 min, because LB)
2. Preheat oven to 425.  Cut sweet potatoes into 2×2” pieces.  Use oil (I prefer coconut oil) to to coat baking sheet.  Sprinkle salt & pepper on potatoes & bake for 20 min.
3. Rinse 1 cup quinoa & add to pot with 2 cups of water.  Once the pot reaches a boil, cover with lid & reduce to low heat.  Set timer on quinoa for 15-20 min.
4. Rinse chickpeas & put in bowl.  Sprinkle desired seasoning on chickpeas & mix.   Add chickpeas to baking pan covered in tinfoil.  When there is 10 minutes left on oven timer, remove from oven & flip potatoes and add chickpeas to oven. 
5. De-stem kale & broccolini. Coat broccolini & kale in oil & lemon juice.  Add to a large saucepan with half a cup of water on high-heat.  Cover & heat for 5 minutes.  Remove broccolini after about 3 minutes.
6. Mix your tahini sauce by combining water, nutritional yeast, cashews, olive oil tahini, lemon juice, cornstarch, garlic powder, onion powder & salt.  Add to a sauce pan on medium-high & cook until liquid thickens up & starts to boil.
7. Put kale in bowl, top with quinoa, sweet potatoes, chickpeas & broccolini. Pour sauce on top.