Cauliflower Sweet Potato Couscous Salad

Yield: 4

prepPreheat oven to 400°F / 200°C
1 medium sweet potato, peeled and diced	Roast sweet potato, cauliflower & chickpeas 400°F / 200°C, 30–35 min	Combine couscous, roasted veg, herbs & seeds	Drizzle dressing & pesto, toss & serve
½ head cauliflower, cut into small florets
14 oz / 400 g chickpeas, drained and rinsed
1 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin
½ tsp salt and pepper
1 cup / 185 g pearl couscous (dry)	Cook couscous in boiling water
1 cup / 240 ml boiling water or vegetable broth	Cook couscous in boiling water
¼ cup / 15 g parsley, chopped
¼ cup / 12 g mint, chopped
¼ cup / 8 g dill, chopped
¼ cup / 35 g pumpkin seeds
¼ cup / 60 ml tahini	Whisk tahini dressing until smooth
1 small clove garlic, minced
1 tbsp lemon juice
4 tbsp / 60 ml water
½ tsp salt
1 tbsp nutritional yeast (optional)
3–4 tbsp / 45–60 ml vegan pesto

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