Ingredients:

  • 1 medium head cauliflower, broken into florets (approx. 500g)
  • 2 cups butternut squash, cubed 1-inch (approx. 300g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 tbsp dried oregano
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 0.5 cup premium tahini
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic, smashed into a paste
  • 4 tbsp ice-cold water
  • 0.5 tsp salt
  • 0.25 cup pickled red onions
  • 2 tbsp toasted pine nuts
  • 1 tbsp fresh parsley, chopped
  • 1 tsp sumac

Instructions:

  1. Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss cauliflower florets and butternut squash with 2 tablespoons olive oil, smoked paprika, cumin, and sea salt. Spread in a single layer and roast for 25–30 minutes until edges are charred and tender.
  2. In a mixing bowl, combine chicken pieces with dried oregano, minced garlic, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Heat a cast-iron skillet over medium-high heat and sear the chicken until golden brown and cooked through (internal temperature of 165°F).
  3. Prepare the hummus by combining drained chickpeas, tahini, 1/4 cup lemon juice, garlic paste, and salt in a high-speed food processor. Process until thick, then slowly drizzle in ice-cold water while blending until the texture is light and fluffy.
  4. Assemble the bowls by spreading a generous portion of warm hummus at the bottom. Top with the roasted winter vegetables and Mediterranean chicken.
  5. Garnish with pickled red onions, toasted pine nuts, fresh parsley, and a dusting of sumac before serving.