Coconut quinoa with pumpkin and kale crisps

1 Preheat the oven to 180°C/160°C fan. Rinse the quinoa in cold water.

2 Peel and chop the butternut squash and beetroot into 1cm pieces, then place on a baking tray and drizzle over 1 teaspoon of the olive oil and the thyme. Season with pepper and bake for 20 minutes.

3 Meanwhile, place the coconut milk, garam masala and quinoa in a pan with ¹⁄³ cup water, bring to the boil and simmer for 15-20 minutes, until the liquid has been absorbed, then turn off the heat. Season with cracked black pepper. While the quinoa is cooking, roughly chop the kale and remove the tough stalks. Drain the chickpeas.

4 Place the kale and the chickpeas separately on a baking sheet and season with black pepper. Drizzle over the remaining olive oil, evenly coating the kale and chickpeas and place into the oven for 10 minutes. Check after 5 minutes and shake the baking sheet to prevent burning.

5 To serve, stir the roasted squash and beetroot into the quinoa and sprinkle over the roasted chickpeas. Drizzle over the juice from the lemon and serve alongside the kale crisps