Preheat the oven to 175C / 346F.
Line a baking sheet with parchment paper.
Add the chickpeas on a half of the baking sheet, drizzle with 1 tsp coconut oil, season with cumin, turmeric and black pepper and toss to coat evenly.
On the other half of the baking sheet add the butternut squash, drizzle with coconut oil, toss to combine and arrange in a single layer.
Roast for 20 minutes then remove from the oven and set aside.
Meanwhile, prepare the millet according to the package instructions. I usually simmer it over low heat for 10 minutes, turn off the heat, cover the pot and let sit for 10 minutes.
Add the dressing ingredients into the blender and process to obtain a creamy liquid.
To assemble the meal, divide the spinach, parsley and onion into the serving bowls. Top with the cooked millet, roasted squash and chickpeas, broccoli, grapefruit slices and sauerkraut.
Garnish with pomegranate seeds and walnuts, drizzle the avocado dressing on top.