Ingredients

• 1 sweet potato (medium, peeled and diced)
• ½ head cauliflower (cut into small florets)
• 14 oz chickpeas (1 can, drained and rinsed)
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• ½ tsp salt and pepper (adjust to taste)
• 1 cup pearl couscous (dry)
• 1 cup boiling water (or vegetable broth)
• ¼ cup parsley (chopped)
• ¼ cup mint (chopped)
• ¼ cup dill (chopped)
• ¼ cup pumpkin seeds (for crunch)
• ¼ cup tahini
• 1 clove garlic (small, minced)
• 1 tbsp lemon juice
• 4 tbsp water (adjust for consistency)
• ½ tsp salt
• 1 tbsp nutritional yeast (optional, for a cheesy tang)
• 3-4 tbsp vegan pesto (homemade or storebought)

Directions

• 1. Preheat oven to 400°F (200°C). Toss the sweet potato, cauliflower and chickpeas with olive oil, smoked paprika, cumin salt, and pepper on a baking sheet. Roast for 30 to 35 minutes, flipping halfway, until tender and slightly crispy.
• 2. In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor.
• 3. For the dressing, whisk all the ingredients in a jar until smooth.
• 4. In a large bowl, combine couscous, roasted sweet potato, cauliflower, chickpeas, herbs and pumpkin seeds.
• 5. Drizzle with the vegan pesto tahini dressing and toss to combine. Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition