Ingredients
- 1 can garbanzo beans, drained and rinsed
- 2 1/2 cups butternut squash, peeled, seeded, and cut into 3/4 inch chunks
- 1 Tbsp. + 2 tsp. coconut oil
- 6 cups mixed greens
- 1 whole avocado, peeled and diced
- 1/4 cup tahini
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 3 Tbsp. water
- 1/2 tsp. garlic powder
- 1 pinch salt & pepper, to taste
Servings: people
Units:
Instructions
- Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
- In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
- To assemble bowl add lettuce and top with butternut squash, garbanzo beans and avocado pieces. Drizzle more tahini dressing on top and enjoy!
Recipe Notes
Recipe adapted from littlebitsof.com.
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