Thai Roasted Potatoes

Preheat oven to 400F. 2. Toss sweet potatoes with avocado oil; roast 20-25 min until fork tender. 3. Toss chickpeas (or cauliflower) with garlic powder, cumin, ginger and coriander; saute ~5 min. 4. Whisk the ginger-tahini sauce, thinning with hot water. 5. Combine potatoes, chickpeas, cherry tomatoes and sauce. 6. Garnish with cilantro, green onion and lime. Enjoy.