Recipe and photo courtesy of Mackenzie Burgess | @cheerfulchoices

1. Preheat oven and mix

Preheat your oven to 400°F. Toss cauliflower, squash, and chickpeas with olive oil and spices. Make sure the squash is chopped into ½-inch cubes, so they’ll roast all the way through. If they are too big, they may end up being undercooked.

2. Roast everything

Roast those veggies for 25 minutes until they’re golden and tender. Then, add Barramundi filets and season. I often like to use my hands here to pat down the oil and spices on top. Bake for an additional 15 minutes.

3. Drizzle in tahini

While everything’s baking, stir up the tahini sauce. Then, drizzle it over the dish and bake for an extra 5 minutes until it’s slightly bubbly.

4. Garnish and serve

Finish it all off with fresh herbs, and serve straight from the pan!