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.