Description
A warm bowl of roasted caramelized squash, crisp-tender Brussels sprouts, and golden chickpeas tossed in warming spices, perfect for cozy days.
Ingredients
- 2 cans (15 oz) chickpeas, rinsed, drained and patted dry
- 1 small butternut squash or 2 cups diced pumpkin
- 12 oz Brussels sprouts, halved
- 1 large sweet potato, diced
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and black pepper, to taste
- 4 cups cooked quinoa or brown rice (optional base)
- 2 cups mixed greens or baby kale
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Warm water to thin dressing as needed
- Optional garnish: pepitas, chopped parsley, a sprinkle of feta
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper, then spread on one baking sheet in a single layer.
- Toss squash, sweet potato, Brussels sprouts, and red onion with 2 tbsp olive oil, cinnamon, salt, and pepper on the second baking sheet and roast for about 25–30 minutes, turning once.
- Roast chickpeas for 20–25 minutes, shaking the pan halfway until golden and crunchy.
- Whisk tahini, lemon juice, maple syrup, salt, and warm water until smooth.
- Assemble bowls with a base of warm quinoa or rice, add mixed greens, roasted vegetables, and finish with chickpeas and tahini dressing. Garnish if desired.
Notes
Dry chickpeas thoroughly for maximum crispiness. Store dressing separately from the bowl to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian