Vegan roast spiced squash salad with tahini dressing

Indulge in the rich flavors of vegan roast spiced squash salad drizzled with creamy tahini dressing. A culinary delight bursting with taste!

Ingredients:

• 320g diced butternut squash
• 3 red onions (320g), cut into wedges
• 2 tbsp rapeseed oil
• 2 tsp smoked paprika
• 1 tsp cumin seeds
• 2 tbsp chopped thyme
• 125g quinoa
• ½ x 85g bag kale
• 2 tbsp pumpkin seeds
• 2 tbsp tahini
• 2 tbsp apple cider vinegar
• 1 garlic clove, finely grated
• 2 x 400g cans lentils or borlotti beans, very well drained
• 50g pomegranate seeds
• 4 generous handfuls of rocket

Instructions:

1. Preheat the oven to 200C/180C fan/gas 6. Place the squash and onions on a large baking sheet and mix with 1 tsp of oil. Arrange the vegetables in a single layer and sprinkle with paprika, cumin, and thyme. Roast in the oven for 30 minutes.
2. While the vegetables are roasting, prepare the quinoa according to the package instructions. Make sure to drain it well to avoid excess moisture in the salad.
3. Add the kale to the roasted vegetables on the baking tray, sprinkle with seeds, and return to the oven for an additional 10 minutes.
4. To make the dressing, combine the tahini and remaining oil with vinegar, garlic, and 2 tbsp of water.
5. Transfer the cooked quinoa to a bowl and mix in the lentils or beans. Place half of the mixture in a salad bowl and divide the rest into two containers for lunch or meal prep. Arrange the roasted vegetables on top, drizzle with the prepared dressing, sprinkle with pomegranate seeds, and add rocket leaves. Store the extra portions in the refrigerator for up to three days.

Summary:

• Calories: 1994 kcal
• Fat: 65 g
• Protein: 82 g
• Carbs: 291 g
• Potassium: 5094 mg
• Magnesium: 814 mg