Roasted Butternut Squash & Chickpea Bowl
A hearty and nutritious bowl featuring roasted butternut squash, chickpeas, and fresh greens, drizzled with creamy tahini sauce.
Ingredients
Vegetables and grains
- 1 medium butternut squash, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 cups fresh greens (spinach, arugula, or kale)
- 1 cup cooked quinoa (optional base)
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.5 tsp ground cumin
- Salt and pepper to taste Salt and pepper
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp warm water (more if needed)
- Pinch salt (for tahini sauce)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
- Mix chickpeas with olive oil, paprika, cumin, and salt; spread on a separate sheet.
- Roast both sheets for 25-30 minutes, flipping halfway.
- Whisk tahini, lemon juice, maple syrup, warm water, and salt to make sauce.
- Assemble bowls with greens or quinoa, roasted squash, chickpeas, and drizzle with tahini sauce.
Notes
Feel free to add your favorite toppings like avocado or seeds for extra flavor and nutrition.