Ingredients

• ½ cup tahini Dressing
• ¼ cup hemp hearts Dressing
• Juice of 1 lemon Dressing
• 1-2 tbsp maple syrup Dressing
• ¼-½ cup water Dressing
• Sea salt & pepper to taste Dressing
• 2 parsnips, chopped Bowl
• 2 carrots, chopped Bowl
• 2 beets, chopped Bowl
• 1 small butternut squash, chopped Bowl
• 2 tbsp extra-virgin olive oil Bowl
• 1 tsp garlic powder Bowl
• 1 tsp dried Italian herbs Bowl
• Sea salt & pepper Bowl
• 2 tbsp hemp hearts Bowl
• 6 cups arugula Bowl

Instructions

1. For the dressing: Mix all ingredients in a bowl, whisking until smooth. Slowly add water until you reach your desired consistency. This makes extra, so save the rest in the fridge for later!
2. Preheat oven to 375°F (190°C). Spread veggies on a sheet pan, drizzle with olive oil, and season. Roast for 30 mins or until golden & tender.
3. To assemble: In a large bowl, toss arugula with warm roasted veggies, drizzle with dressing, sprinkle with extra hemp hearts, and serve!