Roasted Harvest Bowl

• 150 g quinoa
• 400 g butternut squash, cubed
• 240 g chickpeas, drained
• 1 red onion, wedged
• 3 tbsp tahini
• 1 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.