Alper Sarikaya — Chickpea Sweet Potato Kale Bowl with Lemon Tahini Vinaigrette

Ingredients

• 2 tbsp olive oil , divided
• 1 small sweet potato , peeled and diced
• 1 small cauliflower , florets
• 1 can chickpeas , drained and rinsed
• 2 handfuls kale , torn into bite sized pieces
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• salt , to taste
• 300 g Israeli couscous
• 2 tbsp hemp hearts
• 4 tbsp almonds , toasted and chopped
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp maple syrup
• 1/2 C avocado oil
• 1 tbsp fresh dill , chopped
• salt and pepper , to taste