Roasted Vegetable Buddha Bowls with Yum Sauce | Recipe Cart

Ingredients

• 2 medium sweet potatoes (roughly chopped)
• 1 medium red onion (cut into large chunks)
• 1 Tbsp olive oil (15 mL)
• ½ tsp smoked paprika
• ¼ tsp each salt and pepper
• 1 15-oz can chickpeas (drained)
• 1 tsp cumin
• ½ tsp each garlic powder, smoked paprika, chili powder
• 1 cup pearl couscous* (190 g)
• 1 ¼ cup water (295 mL)
• ½ cup shredded raw red beet (about 1/2 of a beet)
• 1 Tbsp lemon juice (15 mL)
• Pinch of salt and pepper
• ½ cup Yum Sauce (click for the recipe)
• 4 cups chopped kale
• ½ cup pomegranate arils