Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, rinsed, drained, and patted dry
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 2 cups fresh baby spinach or kale
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1–2 tablespoons warm water (to thin the dressing)
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, toss the cubed butternut squash and dried chickpeas with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Ensure everything is evenly coated with the spices and oil.
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the squash is fork-tender and slightly browned on the edges and the chickpeas are crisp.
- While the vegetables roast, prepare the dressing. In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil. Add warm water one teaspoon at a time until you reach a smooth, pourable consistency.
- Divide the cooked quinoa or rice among four bowls. Add a handful of fresh spinach or kale to each bowl. Top with the roasted butternut squash and chickpea mixture. Drizzle generously with the tahini dressing before serving.
- Cook Time: 45 minutes
- Diet: Plant-Based, Vegetarian, Gluten-Free