Roasted Sweet Potato Bowls
Serves 410 mins prep50 mins cook
These colorful vegan bowls are easy to prepare and perfect for meal prep, combining roasted sweet potatoes, chickpeas, cauliflower, and kale, drizzled with a creamy tahini dressing.
0 servings
What you need
Instructions
1: Preheat oven to 425°F. 2: Toss sweet potatoes with oil, salt, pepper, and sprinkle with paprika. 3: Spread sweet potatoes on a lined baking sheet with parchment paper and bake for 30 minutes. 4: Toss cauliflower and chickpeas with oil, salt, and pepper, and spread them on a second baking sheet. 5: Bake for 20 minutes. 6: Broil both trays for 2 minutes until veggies crisp up. 7: While veggies bake, wash and dry kale, tear it into pieces, and drizzle with olive oil and sea salt; massage until it softens. 8: Assemble bowls with kale, roasted veggies, chickpeas, tomatoes, and pumpkin seeds, then drizzle with tahini dressing.View original recipe