Ingredients

Quick Pickled Onions:

1 red onion, sliced

1/4 cup apple cider vinegar

1/2 tsp sea salt

1/2 tsp maple syrup

Crispy Chickpeas:

2 cans chickpeas, drained and patted dry

A light drizzle of olive oil

2 tsp ras el hanout

Sea salt and black pepper to taste

Roasted Acorn Squash:

1 medium sized acorn squash, deseeded and cut into 1/2″ half moons

A drizzle of olive oil

2 tsp ras el hanout

Sea salt and black pepper to taste

Tangy Tahini Dressing:

2 1/2 tbsp tahini

2 tbsp maple syrup

1 lemon, juice

Small handful parsley, chopped

Sea salt and black pepper to taste

Water

Other:

4 large handfuls of kale, roughly chopped

2-4 cups cooked quinoa, depending on portion size

1/2 pomegranate, kernels