Peel the butternut squash and cut it in half, remove the seeds with a tablespoon and set them aside (don't throw them away). Cut the flesh into bite-sized chunks and spread them out evenly on a parchment paper-lined baking tray.
Peel the red onion, cut it into 6 even wedges and add them to the baking tray.
Rinse and drain the chickpeas, pat them dry with some kitchen paper and add them to the baking tray as well.
Drizzle a bit of olive oil on top and sprinkle with salt, smoked paprika and cumin.
Bake for about 25 minutes or until the butternut squash becomes tender.
Butternut Squash Seeds
Rinse the butternut squash seeds and pat them dry with some kitchen paper as well. Roast them in a dry pan until they turn golden-brown.
Drizzle with olive oil and spice with salt and smoked paprika.
Coriander Tahini Dressing
In a small bowl mix together all the ingredients for the coriander tahini dressing.
Assemble everything in a bowl starting with the salad, layer the roasted vegetable on top and sprinkle with some sprouts if you like. Drizzle the Coriander Tahini Dressing on top, enjoy.