Incredibly delicious, nourishing and colorful bowl with lots of fresh flavors from seasonal veggies, fiber and protein rich chickpeas, avocado and an amazing lemon tahini dressing that’s so good you’ll want to put it on everything!
1 medium red onion, sliced in wedges
1 cup sliced sunchokes
1 head kale, chopped
2 sweet potatoes cut in 1-inch slices
1 head cauliflower cut into florets
1-2 avocados sliced
1 15-ounce can chickpeas (drained, rinsed and patted dry)
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
½ tsp. salt
½ tsp. pepper
1/3 cup tahini
Juice from 1 lemon
2-3 garlic cloves
2-3 tablespoons apple cider vinegar
1 tsp. salt
½ tsp. freshly ground pepper
¼ cup cold/iced water
Preheat oven to 375 degrees. Arrange sweet potatoes, onions, sunchokes, cauliflower and onions on baking sheet. Drizzle or spray with avocado oil, and season with salt and pepper. Bake for about 30 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.
While veggies are roasting, heat a large skillet with 1-2 tablespoons avocado oil (I used a cast iron skillet) over medium heat. Once hot, add chickpeas, cumin, chili powder, garlic powder, salt and pepper. Sauté chickpeas, stirring frequently for about 10-15 minutes until browned and fragrant. Remove from heat and set aside.
Add a little more avocado oil to the same skillet and add the chopped kale. Sauté for a few minutes until slightly wilted and remove from heat.
To prepare tahini dressing:
In a bowl combine the garlic and lemon juice. Let mixture rest for at least 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible. Discard the garlic.
Add the tahini, salt, pepper and apple cider vinegar to the bowl. Whisk until thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. By 6-8 tablespoons dressing should be perfectly creamy and smooth.
Assemble the bowl with the veggies and chickpeas. Top with avocado and drizzle with tahini dressing.
Leftover dressing can be stored in the refrigerator in a container for about 1 week. Dressing may thicken with time so whisk in additional cold water if necessary to thin.