Step 1: Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high heat will help to caramelize the sweet potatoes and vegetables, enhancing their natural sweetness.
Step 2: Prepare the Sweet Potatoes: In a large mixing bowl, toss the halved sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread them cut-side down on a sheet pan and roast in the oven for about 25-30 minutes, or until they are tender and golden brown.
Step 3: Roast the Onion and Broccoli/Cauliflower: While the sweet potatoes are roasting, prepare the onion and broccoli or cauliflower. In the same bowl, toss the red onion wedges and broccoli or cauliflower florets with the remaining olive oil, 1 teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. After 15 minutes, add the onion and broccoli or cauliflower to the sheet pan with the sweet potatoes and roast for an additional 10-15 minutes.
Step 4: Sauté the Kale: In a large skillet over medium heat, add a splash of water or a drizzle of olive oil. Add the kale and sauté for about 5 minutes, or until wilted and tender. Season with a pinch of kosher salt.
Step 5: Make the Tahini Dressing: In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and kosher salt. Add water a tablespoon at a time to thin it out to your desired consistency.
Step 6: Prepare the Eggs: While everything is cooking, boil the eggs. Place them in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let them sit for about 9-12 minutes, depending on how soft or hard you prefer your eggs. Once done, cool them under cold water, peel, and slice.
Step 7: Assemble Your Bowls: In bowls, layer the roasted sweet potatoes, onion, and broccoli or cauliflower. Add a generous portion of sautéed kale, drizzle with tahini dressing, and top with sliced hard-boiled eggs. Feel free to add any additional toppings you love, such as avocado or seeds.
