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Export 20 ingredients for grocery delivery
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!
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