Thai Roasted Potatoes

Preheat the oven to 400 degrees F. 2. Toss the cubed sweet potatoes with the avocado oil - use sparingly and just enough for a very light coating. Spread out on a baking sheet(s) covered with nontoxic parchment paper or silicone baking mat. Bake for 20-25 minutes, until fork tender. 3. While the potatoes are baking, heat a medium skillet over medium heat. In a large bowl add all the chickpea/ cauliflower ingredients together and toss them until well coated. Once the skillet is hot, add the chickpea/ cauliflower mixture. Saute until lightly browned and slightly dried out, approximately 5 minutes. Set aside. 4. Prepare the sauce in the same bowl used to toss the chickpeas in. Whisk to combine, and add hot water as needed to thin it out (optional). Taste and adjust seasonings to taste. 5. Once the potatoes are done baking, combine them with the chickpeas/cauliflower in the bowl with the sauce. Add the quartered cherry tomatoes and toss to combine. 6. Garnish with cilantro, green onion, and sesame seeds - and squeeze a little lime juice over the top for good measure. Enjoy!