Strikes my fancy

   Found here   makes 4 bowls For the roasted sweet potatoes: 2 sweet potatoes olive oil salt & fresh pepper For the tahini: 2 garlic cloves 1 tsp coarse salt 3/4 cup tahini paste 2 Tbsp lemon juice 2-3 Tbsp warm water 2 tsp chopped parsley For the lemon dressing: 1/4 cup lemon juice 1 tsp salt 1/2 tsp fresh pepper 2/3 cup olive oil For the bowls: 4 cups chopped kale, stems removed 1 1/2 cups cooked quinoa 1 15oz can chickpeas, drained 1 cup crumbled feta cheese sesame seeds salt & fresh pepper For the roasted sweet potatoes: Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut then into small cubes (1/2″-1″). Toss in a bowl with enough olive oil to coat all the pieces. Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes half way throu...

  This recipe was influenced by CookingLight.com Chicken: 2 Tbl dark brown sugar 1 tsp paprika 3/4 tsp ground cumin 1/2 tsp ground chipotle chile pepper 1/4 tsp ground ginger 1/8 tsp salt 2 pounds skinless, boneless chicken thighs Sauce: 2 Tbls canola oil 1/2 cup finely chopped onion 1 Tbl dark brown sugar 1 tsp chili powder 1/2 tsp garlic powder 1/2 tsp dry mustard (I used regular, it's all I had!) 1/8 tsp ground red pepper 1 cup ketchup 2 Tbls cider vinegar Preheat grill to medium-high heat. To prepare chicken, combine first 6 ingredients; rub evenly over chicken.  Place chicken non a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180, turning occasionally.  Let stand for 5 minutes.  Shred with 2 forks. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat.  Add onion; cook 5 minutes or until tender, stir...