• 2 cups cubed butternut squash
• 2 teaspoons sesame oil
• 1 cup shredded leftover chicken
• pinch of ground cumin
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 4 whole purple cabbage leaves
• 1 head romaine, chopped
• 1 small avocado, cubed
• salt and pepper, to taste
• toppings: fresh cilantro, sunflower sprouts, black sesame seeds

Method

• Step 1

  In a medium saucepan, cover the squash with water. Bring to a boil. Reduce to a simmer and cook for 15 minutes, or until tender. Drain well and transfer to a bowl. Mash squash with a fork until smooth and season to taste with salt and pepper.

• Step 2

  Meanwhile, in a medium skillet, heat sesame oil until shimmering and add chicken. Stir-fry for 2 minutes or until chicken is heated through. Season to taste with salt, pepper and cumin.

• Step 3

  In a medium bowl, combine tahini and lemon juice and whisk until smooth. Add in chickpeas.

• Step 4

  To assemble, place cabbage leaves on plate and layer with the chopped romaine, squash puree, chicken, chickpea tahini sauce, and avocado. Finish with toppings of choice and serve.