Description
Discover a flavorful recipe for Smoky Paprika Roasted Chickpeas And Squash Bowl. Learn how to create a delicious and nutritious meal in minutes!
Ingredients
- 1 can chickpeas, drained and rinsed (15 oz / 425 g)
- 1 small butternut squash, peeled and cubed (about 2 cups / 300 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon smoked paprika (2 g)
- 1/2 teaspoon ground cumin (1 g)
- 1/2 teaspoon garlic powder (1 g)
- Salt, to taste
- Black pepper, to taste
- 1 cup cooked quinoa (185 g)
- 1/4 cup tahini (60 ml)
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon maple syrup (15 ml)
- Water, as needed to thin the sauce
- 1/4 cup chopped fresh parsley (15 g)
- 1/4 cup pumpkin seeds (30 g)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chickpeas and butternut squash cubes.
- Drizzle with 2 tablespoons of olive oil.
- Add smoked paprika, ground cumin, and garlic powder.
- Season with salt and black pepper to taste.
- Toss until chickpeas and squash are well coated.
- Spread mixture in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway, until squash is tender and chickpeas are crispy.
- Meanwhile, in a small bowl, whisk together tahini, lemon juice, and maple syrup.
- Add water as needed to achieve a smooth, pourable sauce consistency.
- In serving bowls, divide cooked quinoa evenly.
- Top with roasted chickpeas and squash.
- Drizzle with the tahini sauce.
- Garnish with chopped fresh parsley and pumpkin seeds.
- Serve immediately.
Notes
- Enhance the quinoa by stirring in a dash of smoked paprika or cumin after cooking.
- Adjust the seasoning of the tahini sauce to your liking for a personalized taste.
- Customize the dish with additional roasted vegetables like bell peppers or sweet potatoes for variety.