Pre-roast and cool the sweet potato. Heat the oven to 200 °C. Toss sweet potato with 1 tbsp olive oil, half the salt, and pepper. Roast for 25 minutes until tender and lightly golden. Cool completely, then refrigerate for at least 4 hours or overnight. Cooling increases resistant starch, which supports butyrate production.

Reheat and roast. Return the sweet potato to a tray with broccoli, red onion, garlic, and chickpeas. Toss with the remaining olive oil and salt. Roast for 12–15 minutes until the broccoli is bright green and crisp at the edges.

Make the dressing. Whisk tahini, lemon juice, lemon zest, and warm water until smooth and pourable.

Assemble. Divide the baby kale or spinach between two bowls. Top with the hot roasted vegetables and chickpeas. Drizzle with lemon-tahini sauce. Sprinkle parsley, flaxseed, and hemp seeds over the top.