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


⁣The bowl:⁣
⁣1 tbsp extra virgin olive oil, divided⁣
2 small sweet potato, peeled & diced⁣
⁣1 small cauliflower, in florets⁣
⁣1 can chickpeas, drained and rinsed⁣
1 handfuls kale, torn into bite sized pieces ⁣
⁣1 tsp garlic powder⁣
⁣1 tsp smoked paprika⁣
⁣Salt, to taste⁣
⁣300g Israeli couscous⁣
⁣1 tbsp hemp hearts⁣
⁣2 tbsp almonds, toasted & roughly chopped⁣

⁣The vinaigrette:⁣
⁣1 tbsp tahini⁣
1 small lemon⁣ ⁣juice
⁣1 tsp dijon⁣
1 tsp maple syrup⁣
⁣1 cup avocado oil⁣
⁣1 tbsp fresh dill, chopped⁣
⁣Salt + pepper, to taste⁣


⁣1. Preheat oven to 425 degrees. ⁣
⁣2. In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣
3. ⁣In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. ⁣
⁣4. 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 20 minutes. ⁣
⁣5. Add kale and stir in. Roast for an another 5 minutes. ⁣
⁣6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. ⁣
⁣7. 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 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. ⁣
⁣8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣