Kale, Roasted Chickpeas, and Butternut Squash with Garlic Lemon Tahini Sauce


This delicious plant-based recipe is vegan, gluten-free, and filled with tons of vitamins, fiber, and antioxidants! It can be served optionally with quinoa and spiced up with some Sriracha. 


  • 1/2 cup chickpeas, rinsed and drained
  • 3/4 cup diced butternut squash
  • 1 cup kale
  • 1 clove of garlic
  • 2 tablespoons tahini
  • 1 small lemon
  • Olive oil
  • Oregano
  • Cumin
  • Garlic powder

1. Preheat oven to 425 degrees. Toss chopped squash in a little bit of olive oil and spread on a baking sheet, leaving a small section for the chickpeas to roast. Toss chickpeas in olive oil and a dash of oregano, cumin, and garlic powder. Spread on the baking sheet next to the squash. Bake for about 20 minutes.

2. Heat a little bit of olive oil in the pain (about 1 tablespoon). Toss kale in the pan until slightly wilted.  Put aside until roasted chickpeas and squash are ready.

3. To make lemon tahini sauce: blend tahini, olive oil, the juice of your lemon, and a garlic clove until smooth.

4. Once chickpeas and squash are roasted, add to pan with kale and toss together. Drizzle dressing over your dish and enjoy!