1lb. delicata squash, washed, deseeded and sliced into ½-inch moons
1small red onion, chopped into wedges
1 ½cupsbrussels sprouts, washed and halved
1can chickpeas, drained, rinsed and dried
2Tbsp. avocado oil
½Tbsp. maple syrup
½tsp. ground cumin
½tsp. garlic powder
½tsp. black pepper
cooked wild rice blend or grain of choice, for serving
roasted sunflower seeds or pumpkin seeds for garnish (optional)
1tsp.apple cider vinegar
warm water as needed
Preheat oven to 425°F. Clean and prepare produce.
In a large bowl, whisk together the avocado oil, maple syrup, cumin, garlic powder, berbere, smoked paprika, salt and pepper. Add sliced squash, onion, brussels sprouts and chickpeas and toss well to coat in spice mixture.
Spread vegetables in an even layer on a large, rimmed baking sheet. Roast for 30-35 minutes, flipping veggies halfway through.
While vegetables are roasting, cook wild rice blend or grain of choice. Make sauce by combining tahini, maple syrup, apple cider vinegar and olive oil in a jar or small bowl. Whisk in warm water as needed, a tablespoon at a time, to get a drizzling consistency. Season to taste with salt and pepper.
Fluff rice with a fork. Scoop into bowls along with roasted vegetables. Top with tahini sauce and a sprinkle of sunflower seeds. Enjoy!
Berbere is a flavorful Ethiopian spice blend that you can find in our bulk aisle. You can also use chili powder in place of the berbere, if you prefer.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!