Roasted Vegetables & Chickpeas

1 medium sweet potato (about 14 oz.), cut into 1- to 1¼-inch pieces  

1 delicata squash (about 1 lb.), halved lengthwise, seeded, and cut into ⅜-inch-thick half-moon slices  

2 (15 oz.) cans Fresh Thyme garbanzo beans (chickpeas), drained and rinsed 

3 Tbsp. Fresh Thyme avocado oil 

1 Tbsp. za’atar seasoning 

1 Tbsp. roasted garlic nutritional yeast  

Tahini Dressing 

3 Tbsp. Fresh Thyme organic tahini 

3 Tbsp. Fresh Thyme avocado oil  

2 Tbsp. Fresh Thyme organic maple syrup 

1 Tbsp. Fresh Thyme organic Dijon mustard 

2 tsp. Fresh Thyme white wine vinegar 

¼ tsp. Fresh Thyme fine sea salt 

Bowls 

2 (8.5 oz.) pkg. Seeds of Change organic quinoa & brown rice with garlic, divided 

5 ribs curly kale, ribs removed and leaves coarsely chopped; divided 

1 Tbsp. Fresh Thyme avocado oil  

Desired toppers: Marinated White Wine Balsamic Beets, quartered; Fresh Thyme Frozen Shelled Edamame, cooked; Blood Oranges, peeled and sliced; Microgreens

1. For roasted vegetables & chickpeas, preheat oven to 425°F. In a large bowl, place sweet potatoes, squash, and garbanzo beans. Drizzle with oil; toss to coat. Sprinkle with za’atar seasoning and nutritional yeast; stir until well coated. Place mixture in a single layer in a large rimmed baking pan. Roast for 40 to 45 minutes or until fork-tender and golden brown, gently stirring halfway through.  
2. For dressing, in a small bowl, whisk together tahini, oil, maple syrup, mustard, vinegar, and salt; set aside. 
3. For bowls, microwave quinoa & brown rice according to package directions. Meanwhile, place kale in a large bowl; sprinkle with oil. Gently massage kale by rubbing between fingers for 1 to 2 minutes or until dark green and tender. 
4. To serve, divide quinoa & brown rice and kale among 5 serving bowls. Top with roasted vegetables & chickpeas and tahini dressing. Add desired toppers.

Each serving contains: 660 calories, 29 g fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 790 mg sodium, 90 g carbohydrates, 5 g fiber, 12 g sugar, 16 g protein. Daily values: 0% vitamin D, 8% calcium, 15% iron, 20% potassium.