A delicious and vibrant salad featuring roasted purple brussel sprouts, butternut squash, avocado, chickpeas, and a tahini dressing, perfect for lunch.
Roast the purple brussel sprouts at 350°F (175°C) with olive oil, garlic powder, sea salt, and black pepper until tender and slightly caramelized. In a bowl, combine the roasted brussel sprouts with roasted butternut squash, avocado, roasted chickpeas, pumpkin seeds, and hemp seeds. Drizzle generously with tahini to serve.
