Preheat the oven to 350 degrees Fahrenheit. Cut the sweet potatoes into 1-inch chunks and spread them out on a baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25 minutes or until fork tender. Remove from the oven.
Make the herb tahini: In a blender or food processor combine the tahini, water, garlic clove, cilantro and lemon juice and process until combined. Taste and season with salt.
In a large saute pan, heat 1 tablespoon olive oil over medium heat. Cook the onion and brown beech mushrooms until soft, about 3 minutes. Add in the chickpeas and cook until warmed, about 3 minutes. Toss in the kale and stir to combine. Cook until the kale is beginning to soften, 3-5 minutes. Remove from heat.
To assemble the bowls, place the rice in a large bowl. Arrange the sweet potatoes on the rice. Add the kale and chickpea mixture. Drizzle with the herb tahini dressing. Dig in!
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