Description
A vibrant vegan bowl featuring roasted butternut squash and crispy chickpeas, drizzled with creamy tahini sauce.
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
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash: In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Prepare the chickpeas: Toss drained chickpeas with olive oil, paprika, cumin, and a pinch of salt, and spread on a separate baking sheet.
- Roast both sheets in the oven for 25 to 30 minutes, flipping halfway through.
- Make the tahini sauce by whisking together tahini, lemon juice, maple syrup, warm water, and a pinch of salt in a small bowl.
- Assemble your bowl: Start with cooked quinoa or fresh greens, layer with roasted butternut squash and chickpeas, and drizzle with tahini sauce.
Notes
Make-ahead tips: Prepare tahini sauce a day prior and store in the fridge. Use an air fryer for quicker roasting at 375°F (190°C).
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg