Preheat oven to 180C and line a baking tray with baking paper.
Slice onion into wedges and combine with the sweet potato and spread over the prepared tray. Lightly spray with cooking oil spray and roast for 15- 20 minutes or until tender and golden.
Cut the broccoli into florets and steam on the stovetop or in the microwave until tender crisp. Add the kale leaves to the broccoli in the final few minutes of steaming, until it’s tender.
Rinse and drain the chickpeas. Heat a frying pan over medium-high heat and add the chickpeas, cumin, chilli powder, garlic powder, dried oregano and turmeric. Toss well to combine and cook for 4-5 minutes or until the chickpeas are golden and combined well with the seasonings.
Combine the tahini, maple syrup and lemon juice to form a sauce. Whisk until well combined, adding a little hot water if required to reach a thin consistency.
When ready to serve, place sweet potato, onion, broccoli, kale leaves and spiced chickpeas in their own section of a serving bowl.