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Roasted Butternut Squash & Chickpea Bowl

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A cozy and hearty bowl featuring roasted butternut squash, chickpeas, and a creamy tahini dressing.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 0.5 tsp paprika
  • 0.5 tsp ground cumin
  • Salt and pepper to taste
  • 2 cups fresh greens (spinach, arugula, or kale)
  • 1 cup cooked quinoa (optional base)
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water (more if needed)
  • Pinch of salt (for tahini sauce)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare your butternut squash by peeling and cubing it into 1-inch pieces.
  3. Drizzle the cubed squash with olive oil, followed by paprika, ground cumin, salt, and black pepper. Toss together until coated.
  4. Get the chickpeas ready by combining them with olive oil, paprika, and salt.
  5. Spread the seasoned butternut squash and chickpeas on a baking sheet.
  6. Roast for 25–30 minutes until the squash is tender and the chickpeas are crispy, tossing halfway through.
  7. Prepare the tahini dressing by whisking tahini, lemon juice, warm water, and a pinch of salt until smooth.
  8. Assemble your bowls with cooked quinoa, roasted butternut squash, chickpeas, and fresh greens. Drizzle with tahini dressing.

Notes

This bowl is perfect for meal prep. Store components separately and combine when ready to eat.

Nutrition

Keywords: butternut squash, chickpeas, tahini, vegan bowl, healthy recipe

Find it online: https://sweetladle.com/minute-roasted-butternut-squash-chickpea-bowl/