Measurements

• 2 medium Sweet Potatoes
• 1 small head Cauliflower
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Spinach
• 1/2 Red Onion
• thinly sliced
• 2 tbsp Lemon Juice
• 3 tbsp Tahini
• 1 clove Garlic
• minced
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1 can
• drained and rinsed
• 1/4 cup fresh Parsley
• chopped

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut sweet potatoes into 1-inch cubes.
• Break cauliflower into florets.
• Toss sweet potatoes and cauliflower with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
• Spread on a baking sheet.
• Roast for 25-30 minutes until tender.
• In a large bowl, combine spinach and red onion.
• In a small bowl, whisk lemon juice, tahini, garlic, paprika, cumin, and remaining olive oil.
• Season with remaining salt and pepper.
• Add chickpeas to the spinach and onion.
• Add roasted vegetables to the salad.
• Drizzle with tahini dressing.
• Toss to combine.
• Garnish with parsley.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.