This dinner reminds me of that saying “you miss 100% of the shots you don’t take” because some nights, I’m so not motivated to cook. But I powered through and from the second I took the first bite, I was so happy I did!
Sear the scallops (full disclosure: my husband handles this). Cook for a couple of minutes on each side in Miyoko’s Creamery vegan butter on a cast iron pan.
Roast kabocha squash, shelled edamame and cauliflower from frozen with olive oil, salt and pepper for 45 mins at 350.
Chop and sauté rainbow chard. Dress with spicy tahini sauce before serving everything together.