Step 1

Pre-heat your oven to 425 degrees F.  Add your diced cauliflower, sweet potato and red onion to a large baking sheet.  Drizzle with about 1 tablespoon of olive oil and season with 1 1/2 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper.  Use your hands to mix everything together until all veggies are coated with oil and seasonings.  Place in the oven and bake for about 30-35 minutes.

Step 2

Remove sheet pan from the oven and add on the chickpeas, chopped kale, dried cranberries and chopped walnuts.  Toss everything together well, you may want to drizzle on a little extra olive oil, and place back into the oven for about 10 minutes.  Kale should be starting to get crispy but not overcooked.

Step 3

Prepare your curry tahini sauce.  Add all sauce ingredients to a medium sized bowl and whisk together until completely combined.  Add any extra water, if needed, and give the sauce a taste and add in more of any ingredient you like.

Step 4

Assemble your bowls.  I like to serve my bowls with some couscous, but you could also use quinoa or another grain of choice.  To each bowl, I add about 1/2 cup of couscous to the bottom and then top with a few big spoonfuls of the roasted veggie mixture.  Top with a drizzle of the curry tahini sauce and a sprinkle of fresh herbs.  I also like to add a squeeze of fresh lemon juice.  Enjoy!