Recipe // Butternut Squash Bowl

Ingredients

5 oz pearled couscous
1 lb dried chickpeas, cooked and strained
2 cups cubed honey butternut squash
1 bunch broccolini
1/2 cup tahini
6 tbsp olive oil
Juice of 1 lemon
1 tbsp maple syrup
3 cloves garlic
2 tbsp honey
Toasted pumpkin seeds
Cinnamon, nutmeg, salt

Directions

1. Preheat oven to 425°F. On a baking sheet, add chickpeas on one side and squash on the other. Coat with 2 tbsp olive oil, salt, cinnamon, and nutmeg. Roast for 20 minutes, then remove chickpeas and roast squash for 10 more minutes. Drizzle squash with honey when you take out of the oven.
2. Cook couscous on stovetop.
3. In a pan, heat 1-2 tbsp olive oil, add 1 clove minced garlic, broccolini, and a pinch of salt. Sauté until tender, about 5 minutes.
4. For dressing, whisk tahini, 3 tbsp olive oil, lemon juice, maple syrup, 1 grated garlic clove, and salt.
5. Assemble with couscous, chickpeas, squash, broccolini, dressing, and pumpkin seeds. Enjoy!