Source: Adapted from The Lovely Crazy

• Drain the canned chickpeas, remove any shells that are coming loose and place the chickpeas on a plate lined with paper towel. Pat the tops with paper towel to remove excess moisture and let dry while you prep the sweet potatoes and kale.
• Preheat oven to 425. Peel and dice the sweet potatoes. Pour into a large bowl, toss with 2 tablespoons of the grapeseed oil and the curry powder. Pour onto a large baking sheet.
• Leave kale whole or rip into pieces. Place into the large bowl, add the sea salt and 2 tablespoons grapeseed oil. Take the dried chickpeas and pour into a bowl and coat with 1 tablespoon grapeseed oil and season lightly with salt, pepper. Place the chickpeas and kale onto a separate baking sheet.
• Place the sweet potato baking sheet in the oven and set the time for 30 minutes. After 5 minutes has passed, place the chickpeas and kale in the oven for the remaining 25 minutes.
• While everything is baking prepare your rice as package suggests
• To make the tahini sauce, juice the entire lemon into a bowl and grate the 3 cloves of garlic. Add in all remaining ingredients and whisk together. If it is too thick add another tablespoon of water. You want this to be the consistency of a dressing and not heavy or thick like peanut butter.
• Assemble into bowls by first adding as much rice as you want, then as much veggies and chickpeas. Drizzle generously with the tahini sauce.