Autumn Acorn Squash Bowl w/ Cilantro Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 1 Acorn squash
  • 1 15-oz Can Chickpeas
  • 1/2 tsp Chipotle chili, powder
  • 1 Handful Cilantro
  • 1 From the acorn squash, seeds
  • 1 Clove Garlic
  • 1 Greens, mixed
  • 1 Lime, juice from
  • 1 Red onion
  • 1 Sprouts

• Condiments

  • 1/2 tbsp Maple syrup
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1 Pinch Cayenne pepper
  • 1/4 tsp Pepper
  • 3/4 tsp Salt
  • 1 Pinch Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 Drizzle Olive oil, Extra Virgin
  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/8 tsp Cumin

• Liquids

  • 1/4 cup Water

Found on wellandfull.com

Description

Ingredients

• 1 Acorn Squash
• 1 Red Onion
• 1 15-oz Can Chickpeas, rinsed
• Drizzle of Extra Virgin Olive Oil
• ½ Tsp Salt
• ½ Tsp Chipotle Chili Powder
• ⅛ Tsp Cumin
• The seeds from the Acorn Squash
• Drizzle of Extra Virgin Olive Oil
• Pinch of Salt
• Pinch of Cayenne Pepper (optional)
• ¼ Cup Tahini
• ¼ Cup Water
• ¼ Cup Extra Virgin Olive Oil
• Juice from 1 Lime
• ½ Tbs Maple Syrup
• 1 Clove Garlic
• Handful of Cilantro
• ¼ Tsp Salt
• ¼ Tsp Pepper
• Mixed Greens (however much you like)
• Sprouts (optional)
• Sesame Seeds for crunch
• Fresh Cracked Black Pepper

Directions

• Start by preheating the oven to 425 degrees F.
• Then, prep the stuff that will be roasted. Start by cutting the acorn squash. I cut mine in half, lengthwise, then scooped the seeds out (dont throw out the seeds though, well use them!). Then I cut it into slices. You can keep the skin on!
• Then, peel the outer layer of the red onion off and cut it into wedges (as pictured).
• Next, rinse and drain the can of chickpeas, being sure to dry them well.
• Finally, assemble your squash, red onion, and chickpeas on a baking sheet (I lined mine with parchment paper). Drizzle everything with a little olive oil, and sprinkle with the spices listed above (salt, chipotle pepper, cumin).
• Roast the veggies and chickpeas in the oven for 25 minutes, or until everything is tender.
• When done, remove from the oven and set aside to let cool.
• Wash the seeds you reserved from the acorn squash and rinse them to remove any gooey stuff. Dry the seeds well with a paper towel.
• Bring a DRY pan to medium heat on the stove. Once the pan is hot, add in the seeds and dry-toast them until theyve just been browned.
• When the seeds are done, transfer them to a bowl. Toss with a tiny drizzle of olive oil, with a pinch of salt and cayenne (if desired).
• Combine all dressing ingredients into a blender and blend on high until smooth and creamy. Taste, and adjust seasonings if necessary - i.e. add more lime if you like acid, more pepper if you like spice, etc.
• Assemble your bowls. Start with a layer of mixed greens and sprouts. Then, add on as many roasted veggies as you like. Drizzle everything with the cilantro tahini dressing, and top it off with sesame seeds and the roasted acorn squash seeds. (Then I always complete my bowls with a sprinkling of fresh-cracked pepper.)
• Enjoy!