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Weeknight • Vegetarian

Roasted Butternut Squash and Chickpea Bowls

These vibrant, nutrient-packed bowls feature roasted butternut squash and chickpeas, perfect for a satisfying vegetarian meal.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Roasted Butternut Squash and Chickpea Bowls

Embrace the flavors of the season with these delightful Roasted Butternut Squash and Chickpea Bowls! Bursting with warm spices, tender roasted vegetables, and a creamy tahini drizzle, these bowls are not only incredibly delicious but also nourishing and easy to prepare. They're perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

Yield: 4 servings

For the Roasted Veggies & Chickpeas

  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

For Assembly

  • 4 cups cooked quinoa or your favorite grain
  • 4 cups fresh spinach or mixed greens
  • Optional toppings: crumbled feta cheese, chopped fresh cilantro, toasted pumpkin seeds

For the Tahini Drizzle

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp water (or more, to thin)
  • 1 clove garlic, minced (optional)
  • Pinch of salt

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine cubed butternut squash and drained chickpeas. Drizzle with 2 tablespoons of olive oil, then sprinkle with cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.

  3. Step 3

    Spread the seasoned squash and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping once halfway through, until the squash is tender and slightly caramelized and the chickpeas are lightly crisp.

  4. Step 4

    While the vegetables are roasting, prepare the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, water, minced garlic (if using), and a pinch of salt until smooth and creamy. Add more water a teaspoon at a time if you prefer a thinner consistency.

  5. Step 5

    To assemble the bowls, divide the cooked quinoa (or grain) among four bowls. Top with fresh spinach or mixed greens, then spoon the roasted butternut squash and chickpea mixture over the top.

  6. Step 6

    Drizzle generously with the tahini dressing and add any desired optional toppings like feta or pumpkin seeds. Serve warm.

Tips

  • For easier prep, buy pre-cubed butternut squash. Many grocery stores offer it in the produce section.
  • These bowls are fantastic for meal prep! Store roasted veggies and quinoa separately, then assemble and add dressing just before eating.

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