VEGETABLES

• 400 gr pumpkin, peeled and chopped
• 2 medium raw beetroots, peeled and chopped
• 250 gr brussels sprout, cleaned and halved
• 300 gr butternut squash, peeled and chopped
• 1 big red onion, peeled and cut into slices
• 1to 2 tbsp pumpkin spice
• 3 tbsp olive oil or coconut oil (melted), your choice
• 1/2 tsp cayenne pepper, (or more to taste)
• Salt and pepper to taste

LEMON DRESSING

• 2 tbsp tahini
• ¼ tsp pumpkin spice
• ½ lemon squeezed
• 2 tbsp water
• 1 tbsp apple cider
• ½ tbsp maple syrup
• 1 tbsp olive oil
• Himalayan salt and freshly ground pepper to taste

KALE SALAD

• 1 big leave kale, chopped (rib removed)
• 1 tbsp olive oil to massage the kale
• Himalayan salt and freshly ground pepper to taste

RED LENTIL DIP - recipe here