VEGETARIAN SWEET POTATO BOWL

Ingredients:

For the Vegetables:

• 1 teaspoon extra-virgin olive (7g), divided
• 50g red onion cut into 1-inch wedges
• 200g sweet potatoes scrubbed with skins on, halved lengthwise
• 100g cauliflower
• 50g Broccoli
• 50g kale large stems removed
• 1/2 teaspoon chilli powder divided
• Salt and pepper to taste

For the Dressing:

• 1 whole boiled egg
• 2 tablespoons lemon juice
• 1 (7g) teaspoon tahini 
• 1 tablespoon (15g) unsweetened Greek yoghurt
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt

Instructions:

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
2. Place the onions and sweet potatoes on the baking sheet, turning the sweet potato cut sides up. Drizzle with olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with chilli powder, salt, and pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
3. While the sweet potatoes cook, chop the broccoli and cauliflower into florets. Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower and broccoli to the empty side of the pan. drizzle olive oil and sprinkle with salt, pepper, and the remaining chilli powder. Carefully toss to coat, and then return the baking sheet to the oven. Bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
4. Remove the sheet pan from the oven and place the kale on top of the vegetables. Lightly rub the kale to coat with salt, and then arrange the kale in a single layer over the whole pan. Return the pan to the oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set aside to cool.
5. While the vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, boiled egg and salt in a small mixing bowl. Add 2 tablespoons of hot water. Whisk to combine. 
6. To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. serve the vegetables in a bowl. Drizzle with tahini dressing and enjoy immediately.

Nutrition Facts:

• Calories: 454 Cal
• Protein: 17.2g
• Carbs: 62.4g
• Fat: 17.7g