Harissa Roasted Veggie and Chickpea Bowl

Preheat your oven to 400°F.

In a small bowl, whisk together harissa paste, red wine vinegar, and olive oil.

Place the cubed butternut squash, red onion wedges, and chopped red bell peppers in a mixing bowl. Drizzle the harissa mixture over the vegetables and stir to coat them evenly.

Spread the coated vegetables onto a baking sheet and roast for 35 minutes.

While the vegetables are roasting, in a separate bowl, toss the garbanzo beans with salt, black pepper, and cumin.

Scatter the seasoned garbanzo beans over the roasting vegetables when they have 20 minutes left to roast.

In a small bowl, whisk together tahini, water, and lemon juice.

Once the vegetables are done roasting and the butternut squash can be easily pierced with a fork, serve the vegetables with cooked rice or couscous, and drizzle with the tahini dressing.

Serve and enjoy!