Roasted Butternut Squash Grain Bowl

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 1 cup cooked chickpeas
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons water

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss butternut squash with olive oil, smoked paprika, salt, and pepper on a baking sheet.
3. 3 Roast squash for 35-40 minutes until tender and caramelized.
4. 4 Meanwhile, cook quinoa according to package instructions using 2 cups water.
5. 5 In a small bowl, whisk together tahini, lemon juice, garlic, and 2 tablespoons water until smooth.
6. 6 In a large bowl, combine cooked quinoa, roasted squash, chickpeas, parsley, and cilantro.
7. 7 Serve grain bowl with tahini drizzle on top.

Nutrition

Tips

• For a nutty flavor, toast the quinoa for 5 minutes before cooking.
• Add some crumbled feta cheese for extra tang if you're not going dairy-free.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep grains moist.

Serving Suggestions

• Pair with a fresh green salad or some warm pita bread.
• A spritz of lemon and a sprinkle of pumpkin seeds can add extra flair.

FAQ