Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 head (500g) cauliflower, cut into florets
  • 2 large (150g) carrots, sliced into rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups (60g) baby kale or spinach, stems removed
  • 1 cup (150g) cooked quinoa or farro
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (100g) cucumber, diced
  • 1/4 cup (15g) red onion, thinly sliced
  • 1/3 cup (80g) tahini
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 3 tbsp warm water
  • 1 clove (3g) garlic, minced
  • 1/4 cup (10g) fresh parsley, chopped
  • 2 tbsp (5g) fresh mint, torn
  • 2 tbsp (5g) fresh cilantro, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes, cauliflower florets, and sliced carrots with olive oil, dried oregano, salt, and black pepper.
  3. Spread the vegetables in a single layer on the baking sheet to ensure they roast rather than steam.
  4. Roast for 30–35 minutes, tossing halfway through, until the vegetables have a mahogany-colored crust and are tender.
  5. While the vegetables roast, whisk together tahini, maple syrup, Dijon mustard, lemon juice, and minced garlic.
  6. Gradually add warm water to the dressing and whisk until the sauce reaches a velvety, pourable consistency.
  7. Assemble the bowls by dividing the baby kale, cooked quinoa, chickpeas, diced cucumber, and sliced red onion among four bowls.
  8. Top the fresh elements with the roasted vegetables.
  9. Drizzle the Maple Dijon Tahini sauce over the bowls and garnish with chopped parsley, torn mint, and chopped cilantro.