Nourishing Spiced Chickpea & Tahini Bowl

Place the sweet potato and red onion on a lined oven tray. Toss in half the olive oil. Season with salt and pepper. Place the drained chickpeas on a second lined oven tray. Sprinkle over the garam masala and the remaining olive oil. Season to with salt and pepper. Place both trays in the oven to cook for 25 minutes, or until golden. Remove from the oven and set aside.

Meanwhile, in a small jug or bowl combine the tahini, half the lemon juice, salt and pepper, turmeric and warm water. Tip: the mixture may split but continue stirring until it comes together again.

Heat a medium frying pan with a dash of olive oil over a medium-high heat. Cook the chopped kale for 2-3 minutes, or until slightly wilted. Pour over the remaining lemon juice. Set aside.