This roasted chickpea and butternut squash Buddha bowl is both comforting and packed with nutrients, making it a perfect vegan meal option.
It features crisp roasted chickpeas, sweet butternut squash, and fluffy quinoa topped with fresh greens and a creamy tahini dressing.
The balanced blend of protein, fiber, and healthy fats provides sustained energy and flavor in every bite.
Why You’ll Love This Recipe
- Roasting chickpeas and butternut squash enhances their natural sweetness and adds a satisfying texture.
- Quinoa acts as a wholesome base that is easy to digest and gluten-free, complementing the roasted vegetables.
- A tahini drizzle adds richness and a slight nutty flavor while keeping the dish plant-based and creamy.
Roasted Chickpea and Butternut Squash Buddha Bowl
This hearty vegan bowl combines oven-roasted chickpeas and butternut squash with fluffy quinoa, tossed greens, and a creamy tahini drizzle for a balanced, nutritious meal.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 bowls
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and diced into 1-inch cubes
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 4 cups mixed greens (baby spinach, arugula, or kale)
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 to 3 tablespoons warm water
- 1 tablespoon maple syrup or agave (optional)
- Toasted sesame seeds and chopped fresh parsley for garnish (optional)
Instructions
- Preheat and prepare vegetables Preheat your oven to 425°F (220°C). Toss the diced butternut squash and chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the chickpeas and squash Roast in the preheated oven for 30-35 minutes, stirring halfway through until the chickpeas are crispy and the squash is tender and caramelized on the edges.
- Cook the quinoa While roasting, combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare the tahini dressing In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup if using, and 2 tablespoons warm water. Add more water 1 teaspoon at a time to reach a drizzling consistency.
- Assemble the Buddha bowls Divide the cooked quinoa among four bowls. Top each with mixed greens, roasted butternut squash, and chickpeas. Drizzle with tahini dressing and garnish with sesame seeds and chopped parsley if desired.
Helpful Tips
- Ensure chickpeas are rinsed and thoroughly dried before roasting to maximize crispiness.
- Use a sharp knife to peel and dice butternut squash for safety and consistent cooking.
- Let quinoa rest covered for a few minutes after cooking to ensure fluffiness.
- If you prefer a spicier bowl, add a pinch of cayenne pepper to the chickpea seasoning mix.
Storage and Make-Ahead
Store leftover components separately in airtight containers in the refrigerator for up to 3 days to maintain texture.
Reheat roasted chickpeas and squash in a preheated 375°F (190°C) oven for 10 minutes to re-crisp before assembling.
The assembled bowl is best enjoyed fresh to keep greens crisp and dressing fresh.
Frequently Asked Questions
Can I use canned butternut squash instead of fresh?
Fresh butternut squash is recommended for roasting to achieve caramelized flavor and texture; canned squash is softer and less suitable for roasting.
Is this recipe gluten-free?
Yes, the recipe uses quinoa which is naturally gluten-free, along with naturally gluten-free chickpeas and vegetables.
How do I make this recipe nut-free?
Tahini is made from sesame seeds, which are seeds, not nuts, but if you need to avoid sesame, omit the tahini dressing or substitute with a simple lemon vinaigrette.
Can I prepare the components ahead of time?
Yes, you can roast the chickpeas and squash and cook the quinoa ahead, but keep greens and dressing separate until serving to maintain freshness.
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