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!