Chickpea Sweet Potato Kale Bowl with Lemon Tahini Vinaigrette
From Vegan Bowls Cookbook
olive oil, divided
sweet potato, peeled and diced
chickpeas, drained and rinsed
kale, torn into bite sized pieces
salt, to taste
almonds, toasted and chopped
fresh dill, chopped
salt and pepper, to taste
Preheat oven to 425 degrees. In a small bowl, whisk together vinaigrette ingredients. Set aside.
In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 20-25 minutes.
Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20ish minutes.
Add kale and stir in. Roast for an another 5 or so minutes. For the last 10 or so minutes while that roasts, cook couscous according to package instructions. Drain.
Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 3/4 or your vinaigrette. Adjust seasoning according to your personal preference.
Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!