Roast your sweet potatoes. Preheat your oven to 400 degrees. On a sheet tray with parchment, add on your cubed sweet potatoes and season with salt, pepper, a drizzle of olive oil and 1/2 teaspoon paprika powder. Mix and roast until fork tender - about 35-40 minutes.

Next, stem and roughly chop your kale. Add in a skillet with olive oil, salt, and pepper on medium heat until glistening and wilted - about 5-10 minutes. Turn off the heat, and season with a squeeze of lemon juice. Set aside.

Now, chickpeas and peppers time! About 15-20 minutes before your sweet potatoes are done, add your chickpeas and chopped jalapeno + poblano on a sheet tray with a drizzle of olive oil, salt, pepper and 1 teaspoon paprika. Keep them on separate sides, and roast for 15-20 minutes.

After you add in your chickpeas and peppers, get started on your couscous according to the package instructions, season with salt, pepper, turmeric and 1/2 teaspoon paprika. Cook throughout.

Make your sauce. When your chickpeas, peppers and sweet potatoes are done, remove from the oven. In a small bowl, take your tahini and mix well with 1/4th cup cold water so it is creamy, saucey and not super thick/tough.

Transfer your roasted peppers to a blender with vinegar, shallot, basil, tahini, olive oil, cold water and salt and pepper. Blend until creamy and emulsified. Adjust with more water and olive oil as needed to reach your desired consistency. It should be a thicker sauce and not like a watery dressing consistency.

Assemble! In a bowl, add your couscous, sweet potatoes, kale, crispy chickpeas, finish with sunflower seeds and a pinch of pepper. Toss in your spicy basil tahini sauce. Either eat as a bowl like this, or toss together to make one big couscous salad. Enjoy!