Roasted Yam & Broccoli Kale Bowl

Preheat oven to 350°F. Chop Japanese yams and carrots. Toss yams and carrots with coconut oil, a pinch of sea salt, and a pinch of cinnamon. Chop broccoli and toss with olive oil, a pinch of sea salt, and a pinch of pepper. Spread the seasoned yams, carrots, and broccoli on baking sheets. Roast both at 350°F for about 30 minutes, or until tender and slightly caramelized. While vegetables are roasting, prepare a bowl with kale, sliced avocado, chickpeas, chopped tomatoes, and sprouts. Once roasted, add the hot yams, carrots, and broccoli to the kale bowl. Top with creamy tahini before serving.