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Nourishing Tahini Bowls

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Ingredients
  

  • 1 bunch Kale
  • 1 pint Tomatoes
  • 1 head Broccoli
  • 1 Sweet potato
  • 1/2 can Crispy roasted chickpeas
  • 1 Rotisserie Chicken
  • 1 Avocado
  • 2-3 tsp Sesame seeds, for topping

For the dressing:

  • 1/2 cup Tahini
  • 1 1/2 tsp Garlic powder
  • 1 tsp honey
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Water to thin (amount varies based on tahini)

Instructions
 

  • Chop the broccoli and sweet potato and flavor with seasonings of choice (I like garlic powder, cumin, and chili powder) roast at 425 for 20-30 minutes, flipping half way through.
  • Meanwhile, add all the dressing ingredients to a bowl and whisk, adding water until desired consistency is reached.
  • Chop your washed kale into small pieces and massage with about half of the tahini dressing. If you’re prepping this salad ahead of time, pause here.
  • When veggies are finished roasting, top kale with warm broccoli and sweet potato, rotisserie chicken, avocado, tomatoes, and chickpeas. Sprinkle with sesame seeds and drizzle on more dressing.
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