Ingredients

• 1 sweet potato
• 2 cups brussels sprouts
• 1 head cauliflower
• 1 red onion
• 1 bunch of kale
• 1 raddicino

Dressing

• 2/3 cup hummus
• juice of 1/2 lemon
• 2 tbsp water, more to thin

Instructions

1. Heat oven to 420F
2. Dice up all the veggies into bite sized pieces and spread between two baking sheets. If the veggies are overcrowded they will not crisp up. Bake for 30-40 minutes, flipping halfway.
3. Prepare the kale by sprinkling with salt and a teaspoon of olive oil. massage kale to break up tough fibres, making the kale easier to eat.
4. Shred up radicciono and place a large handful of kale and radicciono into 4 bowls.
5. Prepare dressing by mixing the hummus, lemon, water and spices, adding more water until you achieve a nice consistency.
6. Top each bowl with roasted veggies and sauce and enjoy!

Notes

These are my favourite veggies to eat with this bowl, but any vegetables you have lying around will work great! the bowls are really versatile and will work with any sauce or additions.