Place the squash (or sweet potato) on a baking tray and mix with 1 tbsp of oil, salt and pepper. Roast in the oven at 180 degrees for 30 minutes.
In the meantime, combine the quinoa and stock in a solid steam container and cook in the steam oven at 100 degrees for 20 minutes. Alternatively, place in a small saucepan and simmer on the hob for 20 minutes, until all of the liquid is absorbed.
Remove the quinoa from the steam oven/saucepan and place in the kale to then cook for 2 minutes.
Combine the squash/sweet potato, quinoa, (chilli), kale, remaining oil and lemon into a bowl and season well. Divide up, serve and enjoy.