Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 1 can (15 oz) chickpeas, rinsed, drained, and patted dry
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 4 cups chopped kale or baby spinach
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 2–3 tablespoons warm water (to thin the dressing)
- Optional: pumpkin seeds or fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the cubed butternut squash and the dried chickpeas. Drizzle with 2 tablespoons of olive oil. Add the cumin, smoked paprika, garlic powder, salt, and pepper. Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices.
- Spread the squash and chickpeas in a single layer on the prepared baking sheet. Ensure they are not too crowded, as this allows them to roast rather than steam. Place in the oven and roast for 30 to 35 minutes, tossing halfway through, until the squash is fork-tender and slightly browned on the edges.
- While the vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil. Slowly add warm water one tablespoon at a time, whisking constantly, until the dressing reaches a smooth, pourable consistency.
- Divide the kale or spinach among four bowls. If using kale, you can massage it with a tiny bit of olive oil and salt to delete the leaves. Top each bowl with a generous portion of the roasted squash and chickpea mixture. Drizzle the tahini dressing over the top and garnish with pumpkin seeds or parsley if desired.
- Cook Time: 50 minutes
- Diet: Vegan, Gluten-Free