Cauliflower Sweet Potato Couscous Salad

• 1 medium sweet potato
• 0.5 head cauliflower
• 14 oz chickpeas (drained and rinsed)
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 0.5 tsp salt and pepper
• 1 cup pearl couscous (dry)
• 1 cup boiling water or vegetable broth
• 0.25 cup parsley (chopped)
• 0.25 cup mint (chopped)
• 0.25 cup dill (chopped)
• 0.25 cup pumpkin seeds
• 0.25 cup tahini
• 1 clove garlic (minced)
• 1 tbsp lemon juice
• 4 tbsp water (for dressing)
• 0.5 tsp salt (for dressing)
• 1 tbsp nutritional yeast (optional)
• tbsp vegan pesto

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the diced sweet potato, cauliflower florets, and drained chickpeas with olive oil, smoked paprika, cumin, salt, and pepper on a baking sheet.
3. Roast for 30 to 35 minutes, flipping halfway, until tender and slightly crispy.
4. In the meantime, cook the pearl couscous according to package directions, using vegetable broth if desired for extra flavor.
5. Make the dressing: whisk tahini, minced garlic, lemon juice, water, salt, nutritional yeast (if using), and vegan pesto in a jar until smooth, adjusting water for desired consistency.
6. In a large bowl, combine the cooked couscous with the roasted sweet potato, cauliflower, chickpeas, chopped parsley, mint, dill, and pumpkin seeds.
7. Drizzle with the vegan pesto tahini dressing and toss to combine.
8. Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 4 days.