Preheat the oven to 400 F.
Cut butternut squash into cubes and cut cauliflower into florets. Keep in mind that they probably will not fit on the same baking sheet, so I prepared them separately!
Brush with olive oil and add half of the quantities listed of the following: red chili powder, black pepper, garlic powder, paprika, rosemary, and salt to taste. Do the same for the cauliflower.
Bake in the oven for 20 minutes at 400 F or air fry or 12 minutes at 400 F. (See next step before doing so.)
For the chickpeas, marinate with tandoori masala, garlic powder, salt to taste, and a drizzle of avocado oil. Roast in oven for 25 min at 400 F (on the same sheet as either the butternut squash or cauliflower) or air fryer for 12 min at 400 F.
Heat 2 tbsp olive oil in a pan over medium heat. Add minced garlic and let it brown for a minute. Then add sliced almonds and lemon juice. Take the pan off the heat once the almonds are nice and toasted.
Assemble! Start with chopped kale, cauliflower, and butternut squash. Then add chickpeas, olives, and avocado. Finally add the almond olive oil topping for that extra glam factor!
