Roasted Veggie Bowls with Buckwheat Bites and Coconut Curry Dip

Ingredients

• 2 cups squash (or sweet potato or potato, cubed)
• 2 cups mushrooms (quartered, or eggplant, cubed)
• 2 cups parsnips (or beets or carrots, chopped)
• 1 onion (chopped)
• 1 cup bell pepper (and/or zucchini, chopped)
• 1 cup Brussels sprouts (halved, or broccoli or cauliflower, chopped)
• 1 cup kale (or another winter green, chopped)
• 1/4 cup cooked beets
• 1 cup cooked buckwheat (or millet or bulgar wheat)
• 2 Tbsp tahini
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin (roasted if possible)
• 1/2 tsp curry powder
• 2 Tbsp coconut milk (canned)
• 2 Tbsp non-dairy yogurt (unsweetened)
• 1 Tbsp curry paste (red or green)
• 1 tsp lime juice
• 1 tsp fresh ginger (grated and juiced)
• 1 tsp Bee-free honee (or maple syrup or unrefined sugar, optional)