Salads make a great quick lunch or dinner option. This one is loaded with protein sources. From Deliciously Ella Every Day.
For the salad
1/3 butternut squash
salt and pepper
3 ounces spinach
3/4 cup canned black beans, drained and rinsed
For the dressing
1 tablespoon tahini
2 tablespoons olive oil
1/3 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon miso paste
juice of 1/2 lemon
Preheat the oven to 400°F (convection 350°F).
Peel the squash, then cut it into bite-size pieces. Place these on a baking sheet with a little olive oil, salt and pepper. Bake for 30 minutes, until tender.
Cut the zucchini into thin half moons. After the squash has cooked for 20 minutes, add the zucchini to the baking sheet to roast alongside for the last 10 minutes.
While the zucchini and squash finish cooking, place the spinach and beans in a frying pan with a little olive oil and gently saute them. Add the zucchini and squash once they come out of the oven. Let everything cook together while you mix all the ingredients for the dressing.
Pour the dressing over the salad, mix it well, then serve.
To save on money and food wastage, cut up the whole squash and roast it along with the other veggies you need here, then use the leftover squash in your meals over the next few days.