1-Getting started: Begin by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil for easy cleanup. This recipe comes together in about 40 minutes, making it a fantastic option for weeknight dinners.

2-First: toss the chickpeas with half of the oil, tandoori masala spice blend, salt, coconut sugar, and turmeric if you’re using it. Taste and adjust the seasoning to your liking, then spread them on one half of the baking sheet. Next, add the sweet potato rounds to the other half, drizzle with the remaining oil, sprinkle with a bit of salt, and arrange in a single layer.

3-Bake: for 20 minutes, then give the chickpeas a quick toss and flip the sweet potatoes for even cooking. Return everything to the oven for another 10 to 15 minutes until the sweet potatoes are tender and golden, and the chickpeas turn crispy. While that’s happening, whisk together the tahini, lemon juice, and maple syrup in the same bowl you used for the chickpeas, thinning it with hot water until it’s pourable, and adjust the seasoning as needed.

4-Tips for Smooth Preparation: Let the roasted items cool slightly before assembling, then divide the chopped rainbow chard or kale between plates and top with the sweet potatoes, chickpeas, and pumpkin seeds if you’re adding them. Serve the dressing on the side for the best experience. For a personal touch, I like to explore simple dressing ideas from other recipes on the blog to mix things up.