A delightful and nutritious fall protein bowl featuring roasted butternut squash, crispy chickpeas, fluffy quinoa, creamy feta, and a hint of cinnamon, all brought together with a light maple-tahini dressing.
Fall Protein Bowl: Comfort & Nutrition
A delightful and nutritious fall protein bowl featuring roasted butternut squash, crispy chickpeas, fluffy quinoa, creamy feta, and a hint of cinnamon, all brought together with a light maple-tahini dressing.
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth for quinoa
- 1 small butternut squash peeled
- 1 can (15-ounce) chickpeas drained and rinsed
- 2 tablespoons olive oil divided
- 0.5 teaspoon cinnamon divided
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh spinach
- 0.5 cup feta cheese crumbled
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons water or more to thin dressing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon cinnamon, salt, and pepper. Spread in a single layer on one half of the prepared baking sheet.
- In the same bowl, toss the drained chickpeas with the remaining 1 tablespoon of olive oil, paprika, and the remaining 1/4 teaspoon cinnamon. Spread them on the other half of the baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, and the chickpeas are crispy, flipping halfway through.
- While the vegetables are roasting, cook the quinoa according to package directions. Combine quinoa with water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
- Prepare the dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, and 2 tablespoons of water until smooth. Add more water if needed to reach desired consistency.
- To assemble the bowls, divide the cooked quinoa among serving bowls. Top with fresh spinach, roasted butternut squash, and crispy chickpeas. Sprinkle with crumbled feta cheese.
- Drizzle generously with the maple-tahini dressing and serve warm.
Notes
For extra crunch, toast some pumpkin seeds and sprinkle them over the top. Arugula or kale can be used instead of spinach. Adjust cinnamon to your preference. Leftovers can be stored in the fridge for up to 3 days, but dress just before serving.
