Vegan Buddha Bowl

Preheat the oven to 425ºF.
Put the freekeh into a large saucepan and cover it with plenty of cold water. Bring the pan to the boil and cook for 25 minutes or until tender.
Add the beets and cubed butternut squash to a baking tray, drizzle with the olive oil and season with salt and pepper.
Put the tray in the oven and set a timer for ten minutes.
Meanwhile make the beet hummus by adding the beets, chickpeas, tahini, lemon juice, ground cumin, olive oil and cold water to a food processor. Blitz until smooth and add seasoning to taste.
Once the beets and butternut squash have been cooking for ten minutes, take the tray out of the oven.
Add the chickpeas to the tray, sprinkle the cumin over the chickpeas and butternut squash. Put the broccolini on top of the vegetables and return the tray to the oven for a further 10 minutes.
To make the dressing, put the tahini, olive oil, lemon juice, agave nectar and a pinch of salt into a small bowl. Whisk together and add cold water a tablespoon at a time until you have a pourable consistency.
Arrange the buddha bowl by adding a large spoonful of the cooked freekeh surrounded by the cooked vegetables, beet hummus, arugula and avocado. Pour over the tahini sauce and sprinkle with the nigella seeds. Enjoy!