Instructions

1. Preheat oven to 400 degrees F.
2. Make the sweet potatoes: Cube the sweet potatoes and toss with olive oil, garlic, salt and pepper. Place in a single layer on a baking sheet and loosely tent with foil. Place in the oven and cook for 20 minutes, then remove the foil and cook an additional 15-20 minutes until crispy.
3. Make the tofu: Toss the tofu with olive oil, garlic powder, salt and pepper. Place on a separate baking sheet in a single layer and cook for 20 minutes, until golden brown and crispy.
4. While the potatoes and tofu are cooking, slice the kale and cook the couscous.
5. Make the lemon tahini dressing: Place the tahini, lemon juice, garlic, salt and cumin in a bowl and gently whisk together. Add the water a tablespoon at a time and whisk until creamy; it will likely seize up on you, that’s OK- just keep whisking. Keep adding the water until creamy and smooth.
6. Assemble! Divide the couscous, sweet potatoes, kale and tofu into 4 bowls; drizzle with lemon tahini dressing and top with avocado, nuts/seeds of choice.