This chipotle sweet potato bowl is the perfect meal for late summer / early fall - farmer's market kale and roasted sweet potatoes take center stage, topped with a smoky tahini peppercorn dressing.
Preheat oven to 400 degrees F.
Prep the sweet potatoes and red onions - peel and slice.
Toss in bowl with the olive oil and spices, until evenly coated.
On a baking sheet lined with parchment paper, bake in the oven for 20 minutes, checking halfway.
In a bowl or mug, combine all dressing ingredients until evenly mixed. Taste, and adjust seasonings to your preference (i.e. add more lime juice).
In two bowls, put down a layer of the dino kale and arugula (optional). Layer on the sweet potatoes, onions, nuts, and seeds.
Top everything with the tahini peppercorn dressing.
For the tahini peppercorn dressing, the amount of water you will need to thin will vary based on the brand you use. Start with 1 Tbs water and stir in - then add more water based on how drizzle-able you like your tahini!