Harvest Bowls

Preheat the oven to 425°F. Cut the unpeeled sweet potato into 1 inch cubes. Peel and slice the red onion. Add the cubed sweet potato, half the sliced red onion, and cauliflower florets to a baking sheet toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 15 to 18 minutes.

Combine the remaining sliced red onion, turbinado sugar, apple cider vinegar, ¼ tsp salt, and 1 cup water in a small saucepan and bring to a boil. Reduce the heat to low and let the pickled red onions simmer until you’re ready to serve.

Pick the tarragon leaves from the stems and roughly chop the leaves. Halve and juice the lemon. Peel and mince the garlic and add to a small bowl. Add the chopped tarragon, ranch dressing, lemon juice, and a pinch of salt. Mix the tarragon ranch dressing.

Halve the avocado and remove the pit. Scoop the flesh out of the skin. Sprinkle each half with sunflower seeds, hemp seeds, and a pinch of salt and pepper, pressing the seeds into the avocado to help them stick.

Divide the baby arugula between large bowls and top with the roasted vegetables, seeded avocado, and pickled onions. Drizzle with tarragon ranch dressing. Bon appétit!