You're good to glow with this 30-minute warm vegetable and grain salad that has just the right amount of excitement to make healthy eating feel like a proper treat. It comes down to the caramelised sweet potato, crisp apple and moreish dressing that creates a triple-threat of flavour.
Preheat oven to 220°C fan-forced. Cut sweet potato in 2cm-thick wedges. Peel and slice onion into half-moons. Place sweet potato and onion on a lined baking tray and drizzle with ½ the olive oil, ground cumin, salt and pepper. Toss to coat and bake for 25 minutes or until golden and cooked through. While vegetables are roasting, continue with step 2.
Cut apple into thin slices. Tear kale leaves from stems into bite-size pieces.
Zest and juice lemon. Place lemon juice and zest, tahini, garlic and herb mix, remaining olive oil, honey and 40ml (2 tablespoons) warm water in a bowl and stir to combine.
Add kale to sweet potato and bake for a further 6–7 minutes or until kale is crispy.
Heat brown rice and quinoa according to packet instructions.
Add apple, most of the pepitas, most of the dressing, salt and pepper to roasted vegetables in the tray and toss to combine. Divide brown rice and quinoa between bowls and top with salad. Drizzle with remaining dressing and sprinkle with remaining pepitas to serve.