Shawarma Chickpea Sweet Potato Buddha Bowl

For the Chickpeas:

• 1 tsp oil
• 1 15 oz can chickpeas drained or 1.5 cups cooked.
• 1 to 1.5 Tbsp shawarma spice blend or use other spices or blend of choice like Ethiopian berbere or garam masala
• salt to taste depends on if the chickpeas were salted

For the Sweet Potato:

• 1 large sweet potato or 2 small sweet potatoes
• 2 to 3 tsp oil
• salt pepper and cayenne to taste

Lemon Tahini Dressing:

• 1/4 cup Tahini
• 1 to 3 cloves of garlic
• Juice of a lemon
• A generous pinch of sugar
• 1/2 tsp dried parsley
• 1/4 to 1/2 tsp salt or to taste
• 1 tsp Sriracha hot sauce optional or use less

Other additions:

• greens of choice I used baby spinach
• 1 zucchini sliced thin
• other raw or roasted veggies