Chickpea Sweet Potato Kale Nourish Bowl
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 small sweet potato, peeled and diced
- 1 small cauliflower, in florets
- 1 can chickpeas, drained and rinsed
- 2 handfuls kale, torn into bite sized pieces
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt, to taste
- 300g Israeli couscous
- 2 tbsp hemp hearts
- 4 tbsp almonds, toasted and roughly chopped
Vinaigrette
- 1 tbsp tahini
- juice from 1 small lemon
- 1 tsp dijon
- 2 tsp maple syrup
- 1/2 cup avocado oil
- 1 tbsp fresh dill, chopped
- salt and pepper, to taste
Preparation
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 tablespoon olive oil and salt. Roast for 20 to 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 20 minutes.
Add kale and stir in. Roast for another 5 minutes.
While that roasts, cook couscous according to package instructions. Drain.
Remove baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and three-quarters of the vinaigrette. Adjust seasoning according to personal preference.
Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy.
