Preheat the oven to 375F. In a small bowl, combine the chickpeas, ½ Tbs oil and spices until chickpeas are coated. Spread on a parchment lined baking sheet and bake for ~20 minutes until golden brown.
To prepare the sauce, combine the tahini, 1 clove of minced garlic, lemon juice and parsley in a blender until smooth. If the sauce seems thick, add ~1 tablespoon of warm water to thin the sauce.
In a skillet over medium-high heat, combine 1 Tbs oil, chopped kale and garlic. Sautee until kale begins to wilt, and the garlic is fragrant, about 3-5 minutes. Remove from pan and set aside.
Return the pan to medium-high heat and add the sliced tempeh. Sautee until it starts to brown (about 2-3 minutes), then add the coconut aminos, maple syrup and liquid smoke. Continue to sautee for another minute until the tempeh is coated.
To assemble the bowls, divide the quinoa evenly between two bowls. Top with the kale, chickpeas, tempeh and sauce. Serve immediately. Extra sauce can be stored in a covered container in the fridge.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/blessed-bowl/