Roasted Butternut Squash, Beetroot, Carrots with Chickpeas and Tahini

This dish is brimming with fibre (from the vegetables and legumes) and plant diversity. Combining chickpeas and grains is a great strategy for ensuring plant-based meals contain adequate amounts of all the essential amino acids required for protein intake.

The vegetables can be prepped in advance. And the grains can be cooked and reheated. Swap in any root vegetables that you prefer.

Serves: 4–6
Prep time: 15–20 minutes
Cook time: 40–50 minutes (plus time to roast chickpeas if using)
Oven: 190°C (375°F)

Ingredients:

Tahini sauce:

• 2 tbsp tahini

• 2 tsp white miso paste

• Juice of 1 lemon (about 2–3 tbsp)

• 60 ml (about 1/4 cup) boiling water (adjust for desired thickness)

• Freshly ground black pepper

• Optional: chilli flakes to taste

Roasting Ingredients:

• 1 x large butternut squash (or Crown Prince squash), seeded, cut into 3-4cm (2 inch) chunks

• 6 x medium beetroot, (I used a mix of red & yellow) peeled & cut into similar-sized chunks

• 8 x large carrots, halved lengthwise & cut into thick batons 

• 3 x red onions, peeled & quartered

• 1 x 570g jar Queen Chickpeas (drained)

• 1–2 tbsp extra virgin olive oil

• Sea salt and freshly ground black pepper

• Optional seasoning: 1-2 dsp harissa paste or 1–2 tsp chilli flakes (to taste)

Serve with:

• Mixed Hodmedods Grains 
  (I used Emmer/Naked Spelt/Organic Pearled Naked Barley/Organic Gluten-free Naked Oat Groats/Organic Rye Grains)

• Roasted Pistachios

• Pomegranate seeds

• Chopped parsley

Method:

1. Preheat oven to 190°C (375°F).

2. Prepare the vegetables

Cut the butternut squash into 3-4 cm chunks.
Peel and chop beetroot into similar-sized pieces.
Halve the carrots lengthwise and cut into thick batons so pieces are roughly the same size.
Quarter red onions 

3. Place all vegetables in a large, flat roasting tin in a single layer if possible.

Drizzle with 1–2 tbsp olive oil, sprinkle with salt and freshly ground black pepper.      
Add harissa or chilli flakes if you want heat.
Toss to coat evenly and spread out in one layer (crowding can cause steaming instead of roasting).

4. Roast the vegetables for 40 -50 minutes turning them after 20 so they brown evenly.

Add the chickpeas at this stage
Return to oven and roast for an additional 20–30 minutes, until edges start to caramelise and vegetables are tender when pierced with a fork.

5. Tahini sauce

In a bowl, combine 2 tsp white miso paste, juice of 1 lemon, 2 tbsp tahini, a grind of black pepper, and 60 ml boiling water.
Whisk until smooth and glossy. Adjust thickness by adding small amounts of water; add chilli flakes if desired. Taste and adjust lemon/miso/salt.
You can also add some kefir or Total 5% yogurt if you want a creamier sauce. 

To Serve:

Transfer roasted vegetables to a serving platter.
Scatter over the chopped parsley, pomegranate seeds and pistachios over the top (or serve on the side)
If using the tahini sauce - serve on the side or drizzle over vegetables. 

Serve with grains of your choice.

Tips and variations

Nuts: If you don’t have pistachios you can add cooked chopped chestnuts, 

Non-vegetarian: Add chicken 

Swap the Tahini sauce for Homemade Hummus (recipe on my website)

Make-ahead: Chop all the vegetables and store in the fridge for up to 24 hours before roasting.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or gently on the stovetop.
Or eat cold the following - if you like cold food!
This dish will also freeze.