Roasted Squash Bowl with Spiced Chickpeas

1

Roast Squash & Broccoli: Preheat oven to 400 degrees Fahrenheit and line two separate baking sheets with parchment paper. In 1 large bowl, toss the squash, 1 tbsp of olive oil, 1/4 tsp of salt and 1/8 tsp of pepper, and in another, toss the broccoli, 2 tbsp of olive oil ¼ tsp of salt and 1/8 tsp of pepper. Pour them each onto the individual trays spacing them out. Roast for 30-45 minutes, tossing a couple times throughout and switching the trays between oven racks halfway through.

2

Meanwhile, cook the brown rice according to the package instructions and make the sauce: In a food processor or high powered blender, combine the sunflower seeds, 4 tbsp olive oil, onion powder, nutritional yeast, 1 garlic clove, tamari, lemon juice ¼ tsp salt and 1/8 tsp pepper. Blend until smooth and creamy, adding water if necessary to thin out. Store in an airtight container in the fridge until ready to use.

3

Next, heat a tablespoon of olive oil in a large pan over medium. Once hot, add the drained and rinsed chickpeas along with the chili powder, cumin, and smoked paprika. Cooking, stirring occasionally, until beginning to crisp up on the outside, about 15-20 minutes.