Spicy Potato Kale Bowls with Mustard Tahini Dressing

Ingredients

• 2 large russet potatoes, diced into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt
• pepper
• 4 cups kale, chopped and stems removed
• 1 tablespoon lemon juice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil (for chickpeas)
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup tahini
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/4 cup water (adjust for desired consistency)