Buddha Bowl

INGREDIENTS

1 lb

butternut squash (peeled and cubed into 1/2 inch chunks)

1/2 lb

brussels sprouts (halved, ends trimmed)

1 16 ounce can

chickpeas (drained and dried)

1 1/2 tbsp

sesame oil

2 tsp

chili powder (more or less to taste)

1 tsp

salt (plus more to taste)

1/4 tsp

cayenne pepper (omit if you don't like spice)

1/4 cup

tahini

2 tbsp

extra virgin olive oil

2 tbsp

freshly squeezed lemon juice

2 tbsp

honey

1 tbsp

water (more or less as needed (it thickens over time))

2 cloves

garlic (finely minced or pressed)

1/2 tsp

salt

Spinach

crumbled feta

Harvest Snaps Lightly Salted Snapea Crisps