Roasted Squash and Chickpeas Rice Bowls with Tahini Dressing

Created using our BYO-Bowl Guide- FIND IT HERE!

Makes about 1¼ cups, Serves 4

Nutrition facts per serving (without dressing): Calories: 393; fat: 10g (saturated: 1g); carbohydrates: 56g; protein: 15 g; fiber: 12 g; sugar: 7g; sodium 377mg

1 delicata squash, cut in half lengthwise, seeds removed and each half cut into ½-inch half moons (reserve seeds)
1 (15-ounce) can chickpeas, drained and dried
1 lemon
1 teaspoon cumin
½ teaspoon allspice
¼ teaspoon cayenne pepper
Kosher Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cups cooked brown rice (see chart in BYO Bowl Guide)
4-6 cups greens of choice (see greens list) - washed
2-3 cups vegetables of your choice (sliced radish, grated carrots, sliced cucumbers, diced tomatoes, grated beets are few good choices or pick from the list in BYO Bowl Guide)
1-2 cups fermented cabbage (optional)
½ cup Tahini dressing (see below)
½ cup chopped herbs of choice (cilantro, mint, or basil), optional
Optional toppings - pomegranate seeds, toasted pumpkin seeds, toasted and chopped pistachio nuts, crumbled whole wheat pita chips

Adjust oven rack to center position and preheat the oven to 450 degrees. Cut the lemon in half and cut one half of the lemon into thin slices. Combine sliced lemons with the squash, chickpeas, spices, ½ teaspoon salt, ½ teaspoon black pepper, and olive oil together on a baking sheet. Spread evenly, in a single layer on the baking sheet. Roast until squash is tender and chickpeas are browned and crunchy in spots, 20-25 minutes.

Squeeze the remaining lemon half onto the greens and 2 tablespoons of the dressing. Season with salt and pepper and toss to combine. Divide greens among individual bowls, then top with ¼ cup rice, a quarter portion of the warm squash mixture, and arrange any additional vegetable on top of the greens. Sprinkle with herbs and any toppings and drizzle remaining dressing.

Tahini Dressing

Makes about 1¼ cups

Nutrition facts per 2 tbs: Calories: 78; fat: 6g (saturated: 1g), carbohydrates: 4g, protein: 2 g, fiber: 2 g, sugar: 0g, sodium: 1 mg

½ cup tahini
½ cup water
¼ cup lemon juice
2 garlic cloves
1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper

Portion size- 2 tablespoons per bowl

In a blender or beaker of an immersion blender, combine all the ingredients for each dressing. Puree until the mixture is as smooth as possible. Taste and adjust seasoning. Transfer to a jar and let it stand to allow flavors to meld for about 15 minutes. If you prefer a thinner dressing, add a bit of extra water, a tablespoon at a time. Shake before using.

Bowl (no dressing): Dressing: