Ingredients:
- 2 medium shallots, thinly sliced
- 1 tbsp. finely chopped peeled fresh ginger
- 1 tbsp. vegetable oil
- 1 tsp. ground coriander
- 1/2 tsp. ground cardamom
- 1 small butternut squash, peeled, seeded and cut into 1 1/2″ chunks
- 1 lb. green lentils, picked over
- 6 c. chicken or vegetable broth
- 5 c. packed baby spinach
- 1 tbsp. cider vinegar
Directions:
- On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts”.
- Mash avocados with lemon juice and pinch salt; spread all over flat-breads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.
