Roasted Harvest Bowl

• 75 g quinoa
• 200 g butternut squash, cubed
• 120 g chickpeas, drained
• 0.5 red onion, wedged
• 1.5 tbsp tahini
• 0.5 lemon, juiced

Directions

1. 1Roast squash, chickpeas and onion at 220°C for 28 minutes, shaking once.
2. 2Cook the quinoa in salted water and fluff with a fork.
3. 3Loosen the tahini with lemon juice and cold water until pourable.
4. 4Build the bowl, drizzle generously and finish with herbs.