Roasted Winter Vegetable Bowls with Couscous, Romesco Sauce, and Tahini Drizzle [Vegan]

• 2 sweet potatoes, peeled and chopped into 1-inch (2.5 cm) cubes
• 2 parsnips, peeled and chopped into 1-inch (2.5 cm) cubes
• 8 radishes, halved or quartered if large
• 1 red onion, halved and sliced
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 1/2 cups (355 ml) water
• 1 teaspoon olive oil
• 1/4 teaspoon salt, or to taste
• 1 cup (175 g) dry couscous
• 1 teaspoon olive oil
• 1 teaspoon pure maple syrup
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1/2 cup (70 g) raw shelled pumpkin seeds
• 1/3 cup (80 g) tahini
• 1 tablespoon (20 g) pure maple syrup
• 1 tablespoon (15 ml) balsamic vinegar
• 2–4 tablespoons (28–60 ml) water, to thin
• 4 cups (120 g) baby spinach
• 1 recipe Romesco Sauce (below)
• 1 recipe Tahini Drizzle (above)
• 1 jar (12 oz, or 340 g) roasted red peppers, drained
• 1 can (15 oz, or 425 g) fired-roasted diced tomatoes, drained
• 1/2 cup (73 g) raw almonds
• 1/4 cup (13 g) panko bread crumbs or regular bread crumbs
• 2 cloves garlic
• 1 tablespoon (7 g) smoked paprika
• 1/2 teaspoon salt, or to taste
• 1 tablespoon (15 ml) balsamic vinegar

Review your shopping list

Remove any items you don't need.

Add to Instacart

You will be redirected to Instacart app or website.