![['A vibrant bowl filled with roasted butternut squash and chickpeas, garnished with greens.', 'Close-up view of a Roasted Butternut Squash & Chickpea Bowl showcasing a mix of golden squash and chickpeas.', 'A side view of a hearty bowl featuring roasted butternut squash, chickpeas, and fresh greens.', 'Colorful ingredients in a bowl, including roasted squash, chickpeas, and topped with tahini sauce.']](https://timetocooks.com/wp-content/uploads/2026/07/roasted-butternut-squash-chickpea-bowl_1_U1-300x300.webp)
Roasted Butternut Squash & Chickpea Bowl
A hearty and nutritious bowl combining roasted butternut squash, chickpeas, and fresh greens, drizzled with creamy tahini sauce.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.5 tsp ground cumin
- Salt and pepper to taste Salt and pepper
Greens
- 2 cups fresh greens (spinach, arugula, or kale)
Base
- 1 cup cooked quinoa (optional base)
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp warm water more if needed
- Pinch salt (for tahini sauce)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
- Mix chickpeas with olive oil, paprika, cumin, and salt; spread on a separate sheet.
- Roast both sheets for 25-30 minutes, flipping halfway.
- Whisk tahini, lemon juice, maple syrup, water, and salt to make sauce.
- Assemble bowls with greens or quinoa, roasted squash, chickpeas, and drizzle with tahini sauce.
Notes
For extra flavor, sprinkle with fresh herbs or a squeeze of lemon before serving.