- 1 honey nut squash
- 1 (15 ounce) can drained chickpeas
- 1 radish
- 3 romaine lettuce leaves
- 1 avocado
- 1/ 2 cups lentil sprouts (or any sprout)
- 1 lemon
- 3 tablespoons olive oil
- pinch salt
- pinch pepper
Preheat oven to 425F. Cut the honey nut squash in half. De-seed, drizzle each half with a bit of olive oil (1/2 Tbs each) and a pinch of salt and pepper. Place face down on baking tray and bake for 30min.
Drain and rinse chickpeas. Pat dry with a paper towel. Place on a baking tray and bake in oven with squash for 25 minutes.
While squash and chickpeas are baking, slice radish thinly, shred romaine lettuce, and slice avocado.
Once squash is tender and chickpeas are crispy, assemble bowl with other ingredients. Add half a squash and half an avocado to each bowl.
Squeeze half a lemon over each bowl and drizzle with olive oil and a pinch of salt and pepper.