1. Preheat oven to 425 degrees Fahrenheit

Roasted Veggies

1. Cut the stems off your acorn squash and cut in half lengthwise. Scoop the seeds out of the squash and toss them.
2. Cut the squash into 1 1/2 – 2 cm slices and place them in a mixing bowl.
3. Peel the outer layer of the red onion off, cut in half lengthwise, and slice. Add onions to the mixing bowl.
4. Open, drain, and rinse canned lentils. Add lentils to mixing bowl.
5. Drizzle your olive oil, and sprinkle the salt, chipotle and cumin over your veggies and lentils.
6. Lightly toss the veggies and lentils with spoons or spatulas, taking care not to mash the squash slices too much, but making sure there is a light layer of olive oil coating the squash slices.
7. Arrange everything on a baking sheet (or two).
8. Roast for 25 minutes or until the squash slices are tender.
9. Let veggies/lentils cool for a few minutes before assembling your bowl.

Roasted Chicken Thighs

1. Put your chicken thighs in the same mixing bowl you used for the veggies and lentils.
2. Drizzle some more olive oil, sprinkle some more salt and cumin, and toss your handful of cilantro to the bowl.
3. Mix everything together until evenly coated with olive oil.
4. Arrange the chicken thighs on a second baking dish.
5. Roast in oven for 20 minutes (with the veggies if you have the space or after while the veggies cool), flipping the chicken thighs half way through.
6. Let chicken thighs cool for a few minutes before slicing into bite-sized pieces.

Dressing Time

1. While your chicken and veggie/lentil mix are roasting, whisk all of the tahini dressing ingredients together until you get a uniform, but still fairly thick dressing.
2. Adjust the seasonings to taste – e.g. add more maple syrup for sweetness, or more lime for acidity.
3. The Bowl
4. Once everything has cooled, toss some mixed greens in a bowl, and add as much of the roasted veggies/lentils and chicken as you like.
5. Drizzle some dressing over the bowl.
6. Garnish with pomegranate seeds.

Enjoy!