StarInfiniteFood

1: Preheat the oven to 425°F and line a sheet pan with parchment paper.

2: For the onions, heat butter and oil over medium, then add onions, salt, and sugar. Sauté for 8-10 minutes until softened. Add broth and let cook down for 25-30 minutes, stirring every 5-7 minutes. Once the liquid has reduced, add balsamic vinegar and sauté for another 5-10 minutes until browned.

3: For the sweet potatoes, drizzle olive oil on the sheet pan, sprinkle with salt, and add the sweet potatoes cut-side down. Drizzle the tops with oil and place in the oven for 25 minutes.

4: After 25 minutes, flip the sweet potatoes, move them to one side, and add the chickpeas to the other side of the pan. Add oil, salt, and Italian seasoning to the chickpeas, toss, and place back in the oven for about 10 minutes until sweet potatoes are cooked through.

5: Remove the pan again, take out the sweet potatoes, and place them on a plate. Toss the chickpeas, then add kale with oil, salt, and pepper. Toss to coat and place back in the oven for a final 7-8 minutes until the kale is crisp.

6: Gently mash the sweet potatoes in the center, top with onions, kale, chickpeas, and goat cheese. Drizzle with tahini mixture if using.