This recipe is featured in our Vegan Weekly Meal Planner here!
For the salad:
2 cups cooked quinoa
1 cup cooked brown rice
2 avocados, diced
3 dates, pitted and chopped
Baked Squash (recipe below
5 oz mixed greens
Crispy Chickpeas (recipe below)
Tahini Lemon Sauce (recipe below)
Divide all ingredients among 4 plates. Drizzle with tahini lemon sauce and serve.
1 can chickpeas
1 tbsp olive or coconut oil
1/4 tsp salt
1 tsp turmeric
1 tsp cumin
Preheat oven to 350˚F. Rinse and drain chickpeas, and place on a clean tea towel rubbing gently to remove the skins.
Place the chickpeas on a lined baking tray and drizzle with olive oil and sprinkle over the spices.
Bake stirring every 10 minutes until your desired crispness.
1 small acorn squash
1/2 tbsp chopped fresh rosemary
olive oil, as needed
Preheat oven to 350˚F. Slice pumpkin and place on a lined baking tray and drizzle with olive oil.
Sprinkle with rosemary or herb of choice. Bake for 20-30 minutes, turning once.
Tahini Lemon Sauce:
1/4 cup tahini
1 tbsp lemon juice
drizzle of maple syrup to taste
Mix all ingredients together and add boiling water to desired consistency.