Recipe of the Week
Autumn Harvest Bowl

Prepare sweet potatoes. Toss diced sweet potatoes with 1 tablespoon olive oil. Place on a baking sheet and bake 30-40 minutes or until browned. At the same time, place a whole sweet potato on baking sheet and bake 40-50 minutes or microwave 6-7 minutes, until soft. Remember to poke a hole in the whole sweet potato, using a fork, before baking or microwaving so it does not explode! Set aside to cool.

Prepare kale. Place 1 teaspoon of olive oil in a small frying pan. Add kale. Heat over medium heat until kale has just wilted, about 50-60 seconds. Set aside to cool.

Prepare couscous. Place couscous in a small heat resistant bowl. Bring 1/2 cup of water to a boil. Pour over couscous. Cover and let stand 10 minutes. Loosen couscous with a fork and place in a large mixing bowl.

Prepare Tahini sauce. Place all ingredients in the jar or a blender. Process until well mixed and smooth. If dressing is too thick, adjust by adding a bit of water or lemon juice to taste. Set aside.

Assemble salad. Place all salad ingredients (except tahini sauce and hummus) in a large mixing bowl. Mix until well coated with olive oil and lemon juice. Set aside until ready to serve. May be refrigerated up to 2 days before serving.

To serve: Scoop 1/2 of a container of Sabra classic hummus onto a serving plate or bowl. Swirl with the back of a spoon. Place approximately ½ cup of salad on top of the hummus. Drizzle with sweet potato sauce. Serve with warm pita bread and a spoon! Repeat for each serving.