Roasted Nourish Bowl with Lemon Tahini Dressing

• 1½ pounds sweet potatoes (2 medium)
• 1 head cauliflower
• 3 tablespoons olive oil
• 1 teaspoon kosher salt

Fresh ground pepper

• 1 to 1 ½ cups black rice or quinoa, uncooked
• 15-ounce can chickpeas (1½ cups cooked)
• 1 beet
• ¼ head red cabbage (we used a combination of savoy and red)
• 12 cups salad greens
• ⅓ cup sunflower seeds or pepitas

Lemon Tahini Dressing (below)

• ½ cup tahini
• 2 large lemons (about ½ cup)
• ¼ cup water
• 1 tablespoon olive oil
• ½ teaspoon kosher salt

1. 1. Preheat oven to 450°F.
2. 2. Dice the sweet potatoes; place them in a bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto half of the sheet. Cut the cauliflower into florets; place them in the same bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Pour them onto the other half of the baking sheet. Add fresh ground pepper and roast until tender, about 30 minutes.
3. 3. Meanwhile, prepare the rice or quinoa according to the package instructions.
4. 4. Drain and rinse the chickpeas; mix them with a drizzle of olive oil and a few pinches kosher salt.
5. 5. Peel and thinly slice the beet. Thinly slice the red cabbage.
6. 6. Make the dressing (below).
7. 7. To serve, place the salad greens in a bowl. Arrange small piles of each component. Drizzle with dressing and top with sunflower seeds or peptias.
8. 1. In a canning jar or small bowl, combine ½ cup tahini, the juice of 2 large lemons (1/2 cup), ¼ cup water, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Cover and vigorously shake the canning jar, or whisk together the ingredients in a bowl.
9. 2. Reserve extra dressing for later use; it saves for about 1 month in the refrigerator. Bring the dressing to room temperature before serving (it becomes thick when chilled).