1. Preheat your oven to 200°C (400°F).
2. Wash, peel, and cut the beetroot into wedges.
3. Cut the squash into cubes.
4. Place the beetroot and squash on a baking sheet, drizzle with a little olive oil (if desired), and season with salt and pepper.
5. Roast in the preheated oven for about 30-35 minutes, or until tender and slightly caramelized, turning halfway through.

Step 2: Cook the Black Rice

1. Rinse 1/2 cup of black rice under cold water.
2. Stovetop Method:
   • In a medium saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt.
   • Bring to a boil over high heat.
   • Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.
   • Fluff with a fork and set aside.
3. Rice Cooker Method:
   • Add the rinsed rice, 1 cup of water, and a pinch of salt to the rice cooker.
   • Set the rice cooker according to the manufacturer’s instructions for cooking black rice.
   • Once done, fluff with a fork and set aside.

Step 3: Steam the Broccoli

1. Cut the broccoli into stalks and florets.
2. In a steamer or a pot with a steamer basket, steam the broccoli for about 5-7 minutes, or until tender but still crisp.
3. Remove from heat and set aside.

Step 4: Sauté the Spinach and Mushrooms

1. In a large skillet, heat a small amount of olive oil over medium heat.
2. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they release their moisture and become tender.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Season with salt and pepper to taste. Remove from heat and set aside.

Step 5: Cook the Peas

1. In a small pot, bring water to a boil and add the peas.
2. Cook for about 3-5 minutes, or until the peas are tender.
3. Drain and set aside.

Step 6: Prepare the Tahini and Harissa Sauce

1. In a small bowl, combine 3 tbsp tahini, 1 tbsp harissa paste, 1 tbsp lemon juice, and 1 minced garlic clove.
2. Gradually add 1/4 cup water, stirring until smooth and creamy. Add more water if needed to reach the desired consistency.
3. Season with salt and pepper to taste.

Step 7: Assemble the Bowl

1. In each serving bowl, start with a base of black rice.
2. Arrange the roasted beetroot, roasted squash, steamed broccoli, sautéed spinach, sautéed mushrooms, and cooked peas around the bowl.
3. Drizzle the tahini and harissa sauce over the top of the vegetables.