Spicy Potato Kale Bowl in 30 Minutes - Cooking with Kendra

Ingredients

• 1 lb Yukon Gold Potatoes, cubed into ½ inch pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp sea salt
• ¼ tsp black pepper
• 5 oz curly kale, stems removed and torn into bite-sized pieces
• 1 cup canned chickpeas, rinsed and patted dry
• 1 tbsp fresh lemon juice
• 1 tsp extra virgin olive oil
• 3 tbsp tahini
• 1 tsp maple syrup
• 3 tbsp warm water
• 1 tbsp lemon juice
• pinch of salt