Ingredients

Vegetables:
• 2 Tbsp olive oil
• 8 oz butternut squash (or sweet potatoes), diced
• 4 large handfuls of fresh greens (I used a kale, spinach, and chard mixture)
• 1/4 tsp salt
• 1/4 tsp black pepper
Spiced chickpeas:
• 1 15-oz can chickpeas, drained, rinsed, and patted dry
• 1/2 Tbsp garam masala
• 3/4 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
Other add-ins:
• 4 Tbsp pomegranate seeds
• 1 cup cauliflower rice (or grain of your choice, cooked)
• 1/2 of an avocado, sliced
Tahini sauce
• 1/4 cup tahini
• 1 Tbsp maple syrup
• 1/2 lime, juiced
• 1/2 tsp salt
• 2-3 Tbsp hot water

Instructions

1. Preheat oven to 415 degrees F and arrange butternut squash on a baking sheet. Brush on some olive oil and sprinkle with salt and black pepper, coating each side. Bake for 10 minutes, then flip squash over to brown the other side. Bake for another 8 minutes.
2. Remove baking sheet from the oven and add kale/spinach mixture to the sheet. Brush with a little olive oil and sprinkle with salt and black pepper before baking for another 4 minutes.
3. While vegetables are roasting, heat a large skillet over medium heat.
4. In a separate bowl, toss chickpeas with seasonings until coated. Add a 1 Tbsp of oil to the hot pan along with the chickpeas. Stir frequently for 10-12 minutes until browned. Set aside.
5. To make tahini sauce, mix tahini, maple syrup, lime juice, salt, pepper, and hot water until thin enough to pour. Set aside until ready to use.
6. Heat cauliflower rice (or your chosen grain) in a skillet on medium heat or according to package directions.
7. To serve: divide greens between two bowls and layer on the cauliflower rice, roasted squash, spiced chickpeas, pomegranate seeds, sliced avocado, and drizzle with tahini sauce.