Vegan Cauliflower & Squash Nourish Bowl

1

Preheat the oven to 425ºF.

2

Place the cauliflower, squash and chickpeas on a baking sheet(s) being sure to spread things out evenly. Pour the olive oil over everything and season with salt and pepper.

3

Transfer to the oven and bake for 25 to 30 minutes, flipping the veggies and turning the baking sheets halfway through, until everything is roasted and golden brown.

4

Meanwhile, cook the quinoa according to package directions.

5

In a large measuring cup, or bowl, combine the tahini, water, maple syrup, lemon juice and nutritional yeast. Whisk well until everything is smooth and combined. Add a splash more water if needed to thin. Season with salt and pepper.

6

Divide the quinoa, veggies and chickpeas evenly and serve with the tahini sauce drizzled on top (or on the side).

7

Substitutions: Veggies: use brussels sprouts, other types of squash or cooked lentils. No quinoa: use another grain/wheat such as rice, farro, millet or couscous. More flavour: garnish with fresh chopped parsley.