Description
A nourishing harvest bowl featuring roasted butternut squash, fluffy quinoa, crispy chickpeas, kale, dried cranberries, pumpkin seeds, and a creamy tahini drizzle. Perfect for fall or meal prep.
Ingredients
1 medium butternut squash, peeled and cubed
1 cup quinoa, rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 bunch kale, stems removed and chopped
1/2 cup dried cranberries
1/4 cup pumpkin seeds
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2–3 tablespoons warm water
Pinch of salt
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Pat chickpeas dry, then toss with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 20–25 minutes until crispy.
Cook quinoa according to package directions (about 15 minutes). Fluff with a fork.
Massage kale with a drizzle of olive oil and a pinch of salt until softened.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
Assemble bowls: start with quinoa, then top with roasted squash, chickpeas, kale, cranberries, and pumpkin seeds. Drizzle with tahini dressing.
Notes
For meal prep, store components separately and add dressing just before serving. Swap kale for spinach or add extra roasted veggies for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: lunch
Keywords: harvest bowl, roasted butternut squash, quinoa bowl, vegan meal prep, fall recipe, tahini dressing