Sweet Potato & Chickpea Sheet Pan Buddha Bowl

Ingredients

• 1 can (15 oz.) chickpeas, rinsed and drained
• 4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 large (about 12 oz.) sweet potato, cut into 1-inch pieces (about 3 cups)
• 1 red onion, sliced
• 1 bunch kale, ribs removed and cut into bite-sized pieces
• 1/4 cup tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2 to 4 tablespoons water
• 2 cups cooked quinoa