Description
A comforting and colorful meal made with roasted squash, caramelized chickpeas, and a tangy-sweet dressing, perfect for cozy nights or quick weekday lunches.
Ingredients
- 1 small butternut squash or sweet potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into sticks
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/3 cup tahini
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2–4 tbsp warm water to thin
- Cooked grain or greens (quinoa, farro, or baby kale)
- Toasted seeds or chopped nuts
- Fresh parsley or chives
- A drizzle of extra virgin olive oil (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the squash, carrots, onion, bell pepper, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread everything in a single layer on the baking sheet and roast for 25–30 minutes, tossing halfway through, until vegetables are caramelized and chickpeas are golden and slightly crispy.
- In a bowl, whisk tahini, maple syrup, Dijon, and lemon juice. Gradually add warm water until smooth and pourable. Season with salt.
- Divide cooked grain or greens among four bowls. Top with roasted vegetables and chickpeas, spooning dressing over each bowl, and sprinkle with toasted seeds/nuts and herbs.
- Enjoy warm or let cool for a satisfying lunch.
Notes
For extra-crispy chickpeas, remove moisture after rinsing before seasoning. Cut vegetables uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy