1

Roast Squash & Broccoli: Preheat oven to 400 degrees Fahrenheit and line two separate baking sheets with parchment paper. In 1 large bowl, toss the squash, 1 tbsp of olive oil, 1/4 tsp of salt and 1/8 tsp of pepper, and in another, toss the broccoli, 2 tbsp of olive oil ¼ tsp of salt and 1/8 tsp of pepper. Pour them each onto the individual trays spacing them out. Roast for 30-45 minutes, tossing a couple times throughout and switching the trays between oven racks halfway through.

2

Meanwhile, cook the brown rice according to the package instructions and make the sauce: In a food processor or high powered blender, combine the sunflower seeds, 4 tbsp olive oil, onion powder, nutritional yeast, 1 garlic clove, tamari, lemon juice ¼ tsp salt and 1/8 tsp pepper. Blend until smooth and creamy, adding water if necessary to thin out. Store in an airtight container in the fridge until ready to use.

3

Next, heat a tablespoon of olive oil in a large pan over medium. Once hot, add the drained and rinsed chickpeas along with the chili powder, cumin, and smoked paprika. Cooking, stirring occasionally, until beginning to crisp up on the outside, about 15-20 minutes.

4

When the Roasted vegetables are almost done, heat a tablespoon of olive oil in another large pan over medium heat. Once hot, add 1 minced garlic clove and the sliced red cabbage. Sauté for a couple minutes, until the cabbage starts to soften. Mix in the shredded kale and season with ½ tsp salt and 1/8 tsp pepper. Cook until kale slightly wilts and turns bright green.

5

Plate: Divide the rice amongst 4 bowls, and top with the sautéed vegetables, roasted vegetables, spiced chickpeas and garlicky sunflower seed sauce.

6

Can use any variety of squash: delicata, acorn, butternut, etc. Can sub any nut or seed for the sunflower seeds: cashews, almonds, macadamia, hemp seeds, pumpkin seeds, etc. Can use any dark, leafy green in place of kale: chard, collard, etc Can use a different white bean in place of chickpeas Also delicious served with sliced avocado Try simply steaming the broccoli if you want a bit of a brighter meal Can use any grain in place of brown rice: millet, sorghum, barley, spelt berries, white rice, etc.