• 2 cups diced butternut squash
• 1/2 head of medium cauliflower floret, cut into small bite sized pieces
• 1/2 head of medium broccoli floret, cut into small bite sized pieces
• 1/2 medium red onion, sliced
• 1/4 cup olive oil, plus 1 teaspoon
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon each salt and pepper
• 1 can chickpeas, drained
• 1 cup cooked quinoa
• 1 bunch kale, stems removed and chopped roughly into small pieces
• 1 small bunch parsley, roughly chopped or torn apart
• 1/4 cup sharp cheddar cheese, broken into small pieces

Lemon Tahini Dressing

• 1/3 cup tahini (mixed)
• 3 tablespoons lemon juice (about 2 lemons)
• 4 garlic cloves, minced
• 1 tablespoon real maple syrup
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon cumin
• pinch of each salt + pepper, plus more to taste
• 1–2 tablespoons hot water (if needed)

Mix all the ingredients together in a blender until smooth. Add in more hot water to get the consistently you desire. Store in a glass jar in your refrigerator. It will become more thick, so just add a little bit of hot water and shake/stir to combine.