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My pescatarian bestie made this DELICIOUS, filling, vegan salad and I HIGHLY recommend you try it yourself ◡̈
Combine sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt & pepper (measure with your heart).
Bake at 425 for 40 minutes, tossing halfway through. Meanwhile, toss kale & cucumbers in a salad bowl.
Toss roasted sweet potatoes & chickpeas with salad. Top with honey mustard dressing & avocado.
Honey Mustard Dressing:
1/3 c olive oil
2 tbsp Dijon mustard
1 tbsp stone ground mustard
2 tbsp tahini
2 tbsp honey
2 tbsp lemon juice
2 tbsp apple cider vinegar