Roasted Veggie & Ham Protein Bowls

Preparation

Step 1
Preheat oven to 400˚F. 

Step 2
Line baking sheet with foil and arrange sweet potatoes and onions in single layer; drizzle with olive oil and rub or brush to make sure they are coated in oil. Roast for ten minutes. Drizzle asparagus with oil and add to baking sheet; roast for an additional ten minutes. Line second baking sheet with foil, add kale and drizzle with olive oil. Sprinkle all veggies lightly with salt and pepper to taste and toss. Return both pans to oven for an additional 5 minutes. 

Step 3
Cook quinoa by combining quinoa and chicken stock in medium sauce pot. Bring to a boil, reduce heat to low and simmer, uncovered, approximately 20 minutes, or until liquid is absorbed. Remove from heat, cover, and allow to sit for 5 minutes and fluff with fork. 

Step 4
Mix salt, pepper, cumin, chili powder and garlic powder in large bowl. Add chickpeas and toss. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Once hot, add chickpeas and sauté approximately 10 minutes, until browned and fragrant. Remove from heat and set aside. 

Step 5
Heat ham in small skillet over medium heat, approximately 1 minute per side. 

Step 6
For the dressing, in small bowl whisk tahini sauce, maple syrup and lime juice until thoroughly combined. Add enough hot water to make pourable. 

Step 7
To assemble, divide kale between two bowls. Top with onions, quinoa, sweet potatoes, roasted chickpeas, asparagus and ham. Drizzle with dressing and sprinkle with sesame seeds.