Curry Roasted Cauliflower Chickpea Couscous Salad (vegan)

0 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
1 Add the cauliflower, chickpeas, and sweet potatoes onto the sheet pan. Drizzle avocado oil all over. Sprinkle the curry powder, garlic powder, smoked paprika, salt, and pepper over the top. Toss to coat evenly (I think it’s easiest to use your hands to mix everything). Roast in the oven for 30-35 minutes, stirring halfway through. 
2 While veggies are roasting, cook the couscous according to package’s instructions.
3 To make the tahini dressing, add all dressing ingredients to a jar or small bowl and whisk until smooth. 
4 Once veggies are done roasting, add the kale, roasted veggies, couscous, cranberries, green onions, and sliced almonds to a large bowl. Drizzle all the dressing over the top. Toss until everything is evenly combined. Enjoy!