Ingredients
Units
Scale
Chickpeas
- 5 ozs chickpeas
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon Za’atar seasoning
- 1 tablespoon olive oil
Butternut Squash
- 14 ozs butternut squash (deseeded and cubed)
- 1 tablespoon coconut oil (melted)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Kale
- 10 ozs kale
- 2 teaspoons lemon juice
- 1 teaspoon coconut oil
- 1/4 teaspoon salt
Tahini, Miso & Orange Sauce
- 3 tablespoons tahini
- 2 tablespoons sweet white miso
- 3 tablespoons of orange juice
Instructions
Chickpeas
- Preheat oven to 175 C (347 F).
- Drain off the juice, but don’t rinse, which will enable you to cook without using oil.
- Combine the chickpeas with the salt and lemon juice.
- Cook on a baking tray for 45 minutes, shaking the tray every 15 minutes to turn the chickpeas for even cooking.
- Allow to cool and then toss with the Za’atar seasoning and olive oil.
- NB. You can also use soaked and sprouted chickpeas for this, but you may need to add in 2 teaspoons of olive or coconut oil to the chickpeas for baking. This will mean they won’t get quite as crispy.
Butternut Squash
- Toss all ingredients in a bowl until the squash is coated.
- Cook for 45 minutes at 175 C (347 F) with the chickpeas.
Kale
- Steam the kale for 5 minutes, so it’s slightly wilted and a vibrant green.
- Toss in the lemon juice, oil and salt when ready to serve.
Tahini, Miso & Orange Sauce
- Mix all ingredients in a bowl with a fork until well combined.
To serve
- Serve in a simple bowl, starting with the kale, then the squash and chickpeas, finally topping with Tahini Sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: vegan, vegetarian
Nutrition
- Calories: 601
- Sugar: 11
- Sodium: 2162
- Fat: 32
- Saturated Fat: 11
- Carbohydrates: 67
- Fiber: 11
- Protein: 20