Chickpea Sweet Potato Kale Nourish Bowl with Israeli Couscous & Lemon Tahini Vinaigrette

Method.

⁣1. Preheat the oven to 425 degrees. ⁣
2. In a small bowl, whisk together the salad dressing ingredients. Set aside. ⁣
3. ⁣Toss bite-sized pieces of sweet potato on a baking sheet with 1 tablespoon olive oil and salt. Roast for 25 minutes. ⁣
4. Remove the baking dish from the oven and add the cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for another 20 minutes. ⁣
5. Add the cabbage and mix. Roast for another 5 minutes. ⁣
6. While frying, cook couscous according to package directions for the last 10 minutes. Discharge. ⁣
7. Removing the baking tray from the oven. The sweet potato should be cooked, the cauliflower should be tender, and the kale should be pale and green. Stir in couscous and 1/2 or salad dressing. Adjust seasoning to personal preference. ⁣
8. Sprinkle with almonds and hemp hearts. Drizzle with remaining salad dressing and enjoy!

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