Cauliflower Chickpea Potato Bowls

Pre-heat the oven to 425 F.

Bring water to a boil.

Thinly slice the red onion and add to a glass container large enough to submerge the onion in water.

Add the vinegar and a pinch of salt.

Pour the boiled water over until all of the onion is submerged. Set aside.

Cut the potatoes in half lengthwise and score the flesh with a criss-cross pattern using a knife.

Drizzle the halves with 1 teaspoon of the oil and rub to coat each.

Sprinkle with a little of the paprika, garlic powder and salt and pepper.

Place cut-side down on the baking sheet and roast for 30-40 minutes until easily pierced with a fork.

Remove the leaves and stem from the cauliflower, cut it into florets and place on another baking sheet.

Drain and rinse the chickpeas and blot with a paper towel or dish cloth to dry.

Add the chickpeas to the baking sheet with the cauliflower.

Add the remaining 1 teaspoon oil and sprinkle with paprika, garlic powder, salt and pepper. Use your hands to mix and coat.

Roast for 25-30 minutes until browned and tender.

Peel and grate the beets.

Add a few drops of oil to the chopped kale and massage with your hands for 30-60 seconds until softened and dark green in colour.

Add all of the dressing ingredients to a mini food processor or blender with a pinch of salt and pepper. Blend until smooth and creamy.

Check the consistency and slowly add more water 1 tablespoon at a time until you reach your desired thinness, this may be 2-4 tablespoons additional water depending on the tahini used.

Assemble the bowls with the roasted potatoes, cauliflower, chickpeas, pickled onion, grated beets, massaged kale, avocado, pepitas, and drizzle with the herb tahini sauce.