Roasted Butternut Squash

• 1 medium butternut squash
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• Freshly ground black pepper to taste
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/8 tsp cayenne

Crispy Chickpeas

• 3 cups cooked chickpeas (or 2 14-oz cans, rinsed and drained)
• 1 tbsp olive oil
• 1/4 tsp each fine sea salt and freshly ground black pepper

Kale Slaw

• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp apple cider vinegar
• 2 cloves of garlic, minced
• 1 tsp Dijon or whole grain mustard
• 1 tsp pure maple syrup
• 1/4 tsp each sea salt and freshly ground black pepper
• 1 large bunch of green kale
• 1 sweet apple, such as Gala or Ambrosia
• 1 small red onion, thinly sliced
• 1/2 cup fresh pomegranate arils

Zippy Parsley and Sunflower Seed Sauce

• 1/2 cup raw sunflower seeds, soaked for at least 2 hours and drained
• 1/3 cup freshly squeezed lemon juice (from one large lemon)
• 1/3 cup water
• 2 cloves of garlic
• 1 tsp pure maple syrup
• 1/2 tsp fine sea salt
• Freshly ground black pepper
• 2 cups fresh parsley (from one large bunch- some stems are okay)

8-12 small wheat or corn tortillas (2-3 tortillas per person)