Vegan Autumn Harvest Bowl – Sweet & Salty Fall Delight

Ingredients

• • 1 ⅞ medium sweet potato (about 300g), cubed
• • 1 ⅞ can chickpeas (15 oz), drained and rinsed
• • 4 ⅞ cups massaged kale, roughly chopped
• • ⅞ cup pomegranate arils
• • ⅞ cup tahini
• • 2 ⅞ tbsp maple syrup
• • 1 ⅞ tbsp lemon juice
• • 1 ⅞ tsp olive oil
• • Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.

2. 2

   In a bowl, toss chickpeas with remaining oil, salt, and pepper. Spread on another baking sheet. Roast both sheets for 25 minutes, until sweet potatoes are tender and chickpeas are crispy.

3. 3

   Whisk tahini, maple syrup, lemon juice, and 2 tbsp water until smooth. Adjust consistency with more water if needed.

4. 4

   In a large bowl, layer kale, roasted sweet potatoes, chickpeas, and pomegranate arils. Drizzle with dressing just before serving.