Description
A cozy fall bowl featuring roasted root vegetables and crispy chickpeas, perfect for a healthy meal.
Ingredients
- 2 cups butternut squash or sweet potato, peeled and cubed
- 1 medium red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 small head of broccoli, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon (optional)
- Salt and black pepper to taste
- 4 cups cooked whole grains (farro, rice, or quinoa)
- 2 cups mixed greens or baby spinach
- 1/4 cup toasted pumpkin seeds or chopped walnuts
- 1/3 cup tahini dressing or lemon-yogurt sauce
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
- Toss squash, onion, pepper, and broccoli with 2 tbsp olive oil, a pinch of salt, and half the spices.
- Spread vegetables in a single layer and roast for 25–30 minutes, turning once, until caramelized and fork-tender.
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, and a pinch of salt. Spread on the second sheet and roast for 20–25 minutes, shaking the pan occasionally until crisp.
- Divide grains into bowls, layer with mixed greens, roasted vegetables, and crispy chickpeas. Drizzle with tahini dressing and sprinkle with pumpkin seeds.
- Taste and adjust seasoning. Serve warm, or let guests drizzle dressing themselves for a pretty presentation.
Notes
Cut vegetables into similar sizes for even cooking and use a hot oven for caramelization.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian