These Delicious Vegan Roasted Butternut Squash and Chickpea Bowls are a cozy, hearty, and nourishing meal perfect for fall or any time of year. Roasted butternut squash pairs beautifully with crispy chickpeas, nutty quinoa, and a tangy tahini dressing to create a bowl bursting with flavor, texture, and nutrients.
Whether you’re preparing a quick weeknight dinner or a meal-prep-friendly lunch, these bowls are as versatile as they are satisfying.
Why You’ll Love This Recipe
- Full of Flavor: Sweet and caramelized squash, savory chickpeas, and a zesty dressing.
- Packed with Nutrition: High in plant-based protein, fiber, and vitamins.
- Meal-Prep Friendly: Stores well and reheats beautifully.
- Customizable: Swap ingredients to fit your preferences or pantry staples.
Ingredients
For the Bowls:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 2 cups fresh spinach or arugula
- 1/4 cup pomegranate seeds (optional, for garnish)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water (or more, for desired consistency)
- 1 clove garlic, minced
- Salt and pepper, to taste
Ingredient Breakdown
Butternut Squash
Sweet, tender, and full of vitamins A and C, roasted squash adds warmth and flavor to the bowl.
Chickpeas
Provide a protein-packed, crispy element to balance the soft texture of the squash.
Tahini Dressing
Creamy and tangy, this dressing ties all the components together with a delicious finish.
Instructions
Step 1: Roast the Butternut Squash and Chickpeas
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread them out in a single layer.
- On a separate baking sheet, toss the chickpeas with the remaining olive oil, a pinch of salt, and black pepper.
- Roast both the squash and chickpeas for 25-30 minutes, flipping halfway through, until the squash is tender and the chickpeas are crispy.
Step 2: Cook the Quinoa
- While the squash and chickpeas are roasting, cook the quinoa according to package instructions.
- Fluff the quinoa with a fork and set aside.
Step 3: Make the Tahini Dressing
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, garlic, salt, and pepper until smooth. Add more water if needed to reach your desired consistency.
Step 4: Assemble the Bowls
- Divide the cooked quinoa among 4 bowls.
- Top each bowl with roasted butternut squash, crispy chickpeas, and fresh spinach or arugula.
- Drizzle generously with the tahini dressing and sprinkle with pomegranate seeds, if using.
Step 5: Serve and Enjoy
- Serve immediately, or store in airtight containers for meal prep.
Picture Gallery
Tips and Variations
- Switch the Grain: Replace quinoa with farro, couscous, or brown rice for variety.
- Add More Veggies: Include roasted Brussels sprouts, red onions, or zucchini for a veggie-packed bowl.
- Make It Spicy: Add a dash of cayenne pepper to the chickpeas or drizzle the bowl with sriracha.
- Storage Tips: Store components separately in the fridge for up to 4 days. Add fresh greens and dressing just before serving.
Nutritional Information (Per Bowl – 1 of 4)
- Calories: 340
- Protein: 10g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 10g
- Vitamin A: 200% of the daily value
- Iron: 15% of the daily value
This bowl is a delicious and nourishing option that will keep you full and energized.
Conclusion
These Delicious Vegan Roasted Butternut Squash and Chickpea Bowls are a perfect balance of flavors, textures, and nutrients. Whether you’re prepping meals for the week or enjoying them fresh out of the oven, these bowls are sure to become a favorite in your kitchen.
Have you tried this recipe? Let us know in the comments below! Don’t forget to share your bowl creations on social media and tag us—we’d love to see your beautiful, plant-based meals.
Frequently Asked Questions
1. Can I use sweet potatoes instead of butternut squash?
Absolutely! Sweet potatoes work wonderfully and bring a similar sweetness and texture to the dish.
2. How do I keep the chickpeas crispy for meal prep?
Let the chickpeas cool completely before storing them in an airtight container. Store them separately from the other ingredients to maintain crispiness.
3. Can I make this oil-free?
Yes, roast the squash and chickpeas with a splash of vegetable broth or water instead of oil.
4. What other greens can I use?
Spinach, kale, or mixed baby greens are all great options for this recipe.
5. Can I freeze this dish?
The quinoa, squash, and chickpeas freeze well, but the greens and dressing are best added fresh. Assemble after thawing for best results.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.