Roasted Squash Buddha Bowl with Miso-Cashew Cream

Preheat oven to 425°F (220°C) and line a large sheet pan with parchment.

Toss 1 medium butternut squash (peeled, cubed into 3/4-inch pieces) with 2 tbsp extra-virgin olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, and 3/4 tsp salt.

Roast for 25-30 minutes, flipping halfway, until edges are deeply caramelized and centres are fork-tender.

Meanwhile, bring 3 cups water and a pinch of salt to a boil. Add 1 cup farro and simmer 20-25 minutes until plump and chewy; drain.

Soak 3/4 cup raw cashews in boiling water for 15 minutes, then drain.

Blend the cashews with 2 tbsp white miso, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 cup fresh water, and 1 tbsp nutritional yeast until completely silky, about 90 seconds. Season with salt.

Stem and chop 4 cups lacinato kale. Drizzle with 1 tbsp olive oil and a pinch of salt, then massage for 1 minute until softened and glossy.

Drain and rinse 1 can (540 ml) chickpeas; pat dry and toss with a drizzle of oil and pinch of salt.

Add the chickpeas to the sheet pan for the last 10 minutes of roasting, until crisped and golden.

Assemble bowls: farro base, then kale, roasted squash, and crispy chickpeas arranged in sections.

Drizzle generously with miso-cashew cream and finish with 2 tbsp toasted pumpkin seeds and torn parsley leaves.