• Start by preheating the oven to 425 degrees F.

Roasted Stuff

• Then, prep the stuff that will be roasted. Start by cutting the acorn squash. I cut mine in half, lengthwise, then scooped the seeds out (don't throw out the seeds though, we'll use them!). Then I cut it into slices. You can keep the skin on!
• Then, peel the outer layer of the red onion off and cut it into wedges (as pictured).
• Next, rinse and drain the can of chickpeas, being sure to dry them well.
• Finally, assemble your squash, red onion, and chickpeas on a baking sheet (I lined mine with parchment paper). Drizzle everything with a little olive oil, and sprinkle with the spices listed above (salt, chipotle pepper, cumin).
• Roast the veggies and chickpeas in the oven for 25 minutes, or until everything is tender.
• When done, remove from the oven and set aside to let cool.

Acorn Squash Seeds

• Wash the seeds you reserved from the acorn squash and rinse them to remove any gooey stuff. Dry the seeds well with a paper towel.
• Bring a DRY pan to medium heat on the stove. Once the pan is hot, add in the seeds and dry-toast them until they've just been browned.
• When the seeds are done, transfer them to a bowl. Toss with a tiny drizzle of olive oil, with a pinch of salt and cayenne (if desired).

Cilantro Tahini Dressing

• Combine all dressing ingredients into a blender and blend on high until smooth and creamy. Taste, and adjust seasonings if necessary - i.e. add more lime if you like acid, more pepper if you like spice, etc.

Putting it All Together

• Assemble your bowls. Start with a layer of mixed greens and sprouts. Then, add on as many roasted veggies as you like. Drizzle everything with the cilantro tahini dressing, and top it off with sesame seeds and the roasted acorn squash seeds. (Then I always complete my bowls with a sprinkling of fresh-cracked pepper.)
• Enjoy!