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.
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.
