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Preheat the oven to 425F
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Add butternut squash and cauliflower to a parchment paper-lined baking dish
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In a small bowl, add olive oil, tamari, maple syrup, white rice vinegar, and whisk together well
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Pour this mix onto the squash & cauliflower, and using your hands, massage it in well until all pieces are covered
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Bake for 25 minutes or until golden
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Add the roasted vegetables into 2 bowls, add 1/2 cup of chickpeas to each bowl, & pepper to taste. Set aside
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Now for the sauce, blend all ingredients, and pour it onto the 2 bowls. Mix in with a spoon, and enjoy!