Preheat oven to 375 degrees
Line large baking sheet with parchment paper
Place bag of frozen butternut squash in a medium mixing bowl
Cut bell pepper into medium chunks and place in bowl with squash.
Add 1 tbsp. of olive oil, salt & pepper to taste and mix well.
Spread out on baking sheet and bake 20-25 until golden brown on edges.
Remove from the oven and set aside.
Meanwhile place chickpeas in small bowl with ½ tbsp. olive oil, salt & pepper, cinnamon, and turmeric. Mix well and place on baking sheet.
Roast in oven about 15 minutes till you hear them popping(then you know they're done)
Remove from oven and set aside.
Meanwhile prepare rice according to package directions( when done I seasoned it with a little olive oil, salt & pepper)
Next rinse Kale leaves and remove hard stems. Place in bowl with olive oil, chopped garlic, salt & pepper and massage the kale with your hands till well blended.
Layer bowl with cooked rice, roasted veggies, chickpeas, chopped red cabbage and massaged kale.
Drizzle tahini salad dressing on as desired