Prepare the vegan hummus (or use a store-bought brand with no sugar.)
Make the dressing by combining the olive oil, lemon juice, date paste, mint, parsley, and salt. (My favorite is Maldon salt!) See measurements below.
Chop three sweet potatoes and roast with a little olive oil. Wrap two large beets in foil and roast along with beets.
You can chop the beets and roast them together with the sweet potatoes but I like the beets roasted individually better. They just hold more flavor and and don't dry out.
Sauté kale in a little olive oil until it is just wilted.
Wash and dry sprouts. This bowl has alfalfa, mung bean, and beet sprouts.
Arrange the ingredients. Add dressing.
Notes
Double or triple the ingredients if you want extra leftovers.