Vegetables and Chickpeas

1. Preheat oven to 425˚ F (220˚C) and prep the Brussels sprouts and butternut squash.
2. In a large bowl, toss the Brussels sprouts and butternut squash with 1 ½ tablespoons lemon juice, ¼ teaspoon garlic powder, salt, and pepper to taste.
3. Place vegetable mixture onto a silicone mat or parchment paper-lined cooking tray.
4. Bake for 35 minutes or until done, stirring halfway through.
5. While the vegetables are roasting, rinse the quinoa and prepare according to the package.
6. Meanwhile, prepare the chickpeas, toss the chickpeas with 1 teaspoon of lemon juice, ¼ teaspoon garlic powder, salt, and pepper to taste.
7. Bake the chickpeas for 15 minutes at 425˚ F (220˚C), they can be placed in the oven with the vegetables for the last 15 minutes of roasting.

Kale and Dressing

1. Remove the stem from the kale and tear the leaves into smaller pieces.
2. Prepare the dressing by whisking the tahini, Dijon mustard, lemon juice, and maple syrup together. Then whisk in 2-4 tablespoons of water to thin it out. Start with 2 tablespoons of water, then add more if needed. The quantity of water depends on how thick your tahini is and your desired consistency for the dressing.
3. In a bowl, add the kale and 1 tablespoon of dressing then massage the dressing into the kale. Massaging the kale will break down some of the fibers. You’ll see the volume of kale in the bowl reduce in size.

Preparing Bowls

1. Add the quinoa to the serving bowls, top with the sprout/squash mixture, add the chickpeas, add a handful of kale, then add the tahini dressing to finish off the bowl.