Preheat the oven to 200°C fan/ 220°C/425°F/gas mark 7.

Add the chopped squash and beetroot into a medium-sized baking dish coat in the olive oil, season with salt and pepper.

Combine the tempeh and smoked paprika bowl, drizzle with olive oil, season and stir to coat. Set aside.

Cook the veg in the oven for 25-30 minutes. Add the tempeh for the final 15 minutes, remove from the oven once the vegetables are soft and sizzling.

Combine the tahini, half the garlic and olive oil in a small bowl, then slowly stir in the water until combined. Season with salt and pepper, taste test and add more garlic if required.

Massage the kale with a squeeze of lemon, using your hands for a minute until the leaves have softened.

Combine the kale with the chickpeas and dressing. Mix to coat in the dressing.

To serve, divide the kale base between bowls, top with the roasted vegetables, tempeh croutons and apple.

Store in an airtight container in the fridge for up to two days.

Pre and post-workout nutrition: this warm autumnal salad is full of energy boosting nutrients