Roasted Butternut Squash & Chickpea Bowl

A vibrant and hearty bowl featuring tender roasted butternut squash and spiced chickpeas, served over fluffy herbed quinoa and finished with a creamy tahini dressing.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 3
• Cuisine: American
• Difficulty: Medium

Dietary

• Vegan
• Gluten-Free
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• comfort food
• healthy
• roast
• savory

Ingredients

• 1 butternut squash (small, peeled, seeded, cubed)
• 15 ounce chickpeas (rinsed, drained)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt and black pepper (to taste)
• 1 cup quinoa (rinsed)
• 2 cup vegetable broth
• 2 tablespoon fresh parsley (chopped)
• 0.25 cup tahini
• 2 tablespoon water (warm)
• 1 tablespoon lemon juice
• 1 pinch salt

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the cubed butternut squash and rinsed chickpeas. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Season generously with salt and black pepper. Toss to coat evenly.
3. Spread the squash and chickpea mixture in a single layer on the prepared baking sheet. Roast for 25-35 minutes, or until the squash is tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking.
4. While the vegetables roast, prepare the quinoa. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Stir in 2 tablespoons chopped fresh parsley.
5. Prepare the tahini dressing: In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons warm water, 1 tablespoon lemon juice, and a pinch of salt until smooth and creamy. Add more water if needed to reach desired consistency.
6. To serve, divide the herbed quinoa among bowls. Top with roasted butternut squash and chickpeas. Drizzle generously with the tahini dressing.

Notes

You can add other roasted vegetables like bell peppers or Brussels sprouts to the sheet pan for more variety. Leftovers make an excellent lunch the next day.

Nutrition (per serving)

• Calories: 680
• Protein: 23.5 g
• Carbohydrates: 90.1 g
• Fat: 28.5 g
• Fiber: 17.8 g
• Sodium: 760 mg
• Saturated Fat: 3.7 g
• Sugar: 12.3 g