Roasted Butternut and Chickpea Salad
Serves 420 mins prep50 mins cook
This nourishing roasted butternut, chickpea, and wild rice salad features a honey paprika whipped tahini that adds an extra layer of flavor. It's perfect for meal prep and can be topped with fresh herbs or avocado.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a small sheet pan with parchment paper and add 1/2 tbsp of the olive oil to a large sheet pan. Set aside. 2: Add the squash and cauliflower to a large bowl with 2 tbsp of oil and 2/3 of the spice blend. Toss to combine and place on the oiled sheet pan. Spread out. 3: Add the chickpeas and shallots to a separate bowl, add 1 tbsp of oil and the remaining spice mix, and toss to coat. Add to the small sheet pan and spread out. Bake the squash for 35 minutes and the chickpeas for 15-20 minutes, tossing both halfway. 4: While the veggies roast, make the tahini. Add the tahini, honey, lemon juice, paprika, salt, cumin, garlic, and 1/4 cup of the water to a food processor and process for 30 seconds. Then add the remaining water while processing and process until creamy. Set aside. 5: Add the cooked rice, basil, cilantro, salt, and pepper to a bowl or pan and mix to combine. 6: Spread a thin layer of the tahini on a plate, then scoop rice, veggies, chickpeas, avocado, hemp seeds, basil, and cilantro if using. Drizzle more tahini.View original recipe