Ingredients

  • 2 tbsp olive oil, divided
  • 1 small sweet potato, peeled and diced
  • 1 small cauliflower, florets
  • 1 can chickpeas, drained and rinsed
  • 2 handfuls kale, torn into bite sized pieces
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • salt, to taste
  • 300 g Israeli couscous
  • 2 tbsp hemp hearts
  • 4 tbsp almonds, toasted and chopped
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tbsp maple syrup
  • 1/2 C avocado oil
  • 1 tbsp fresh dill, chopped
  • salt and pepper, to taste

Instructions

  1. ⁣Preheat oven to 425 degrees. ⁣⁣In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣ ⁣⁣
  2. ⁣In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 20-25 minutes. ⁣ ⁣⁣
  3. ⁣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. ⁣ ⁣⁣
  4. ⁣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. ⁣ ⁣⁣
  5. ⁣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. ⁣ ⁣⁣
  6. ⁣Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣