Roasted Sweet Potato Bowls
Ingredients
- 1/2 cauliflower, chopped into florets
- 1 can chickpeas, rinsed and drained
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale or lettuce
- Handful of pumpkin seeds
- Handful of cherry tomatoes, chopped
- Sprinkle of chives, chopped
- Salt and pepper
Tahini dressing
- 2 tablespoons tahini
- 2 tablespoons cold water
- 2 tablespoons olive oil
- Squeeze of lemon
- Drizzle of hot sauce (optional)
Preparation
Preheat oven to 425.
Toss sweet potatoes with oil, salt, pepper and sprinkle of paprika.
Spread on a lined baking sheet with parchment paper and bake for 30 minutes.
Toss cauliflower and chickpeas with oil, salt and pepper and spread on a second baking sheet.
Bake for 20 minutes.
Broil both for 2 minutes until veggies crisp up.
While veggies bake, wash and dry kale, rip into pieces and drizzle with olive oil and sea salt; massage with your hand for a few minutes until it softens or prep your lettuce.
Assemble bowls with kale, veggies and chickpeas, tomatoes and pumpkin seeds; drizzle with dressing.
