Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa

Instead of simple roasted squash/sweet potato (which tends to be my go-to), it's got spiralized butternut squash. Yes, that means squash turned into noodles. So veggie noodles. So basically the best thing ever.

Course Main Course

Cuisine American

Keyword butternut squash, chickpeas, harissa, quinoa bowl, spiralize

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 410kcal

Author Alyssa Rimmer

Ingredients

1 lb brussels sprouts halved
1 batch of spiralized butternut squash noodles I used this method from my girl Ali
1 can chickpeas
1 tablespoons harissa paste
1 tablespoon water
1/2 cup pomegranate seeds
2 cups cooked quinoa
2 tablespoons tahini
2 teaspoons miso paste
1 teaspoon lemon juice
1 teaspoon rice vinegar
1 small garlic clove pressed or grated
Pinch of turmeric + ginger
Water to thin

Instructions

Preheat the oven to 400 degrees. Toss the brussels sprouts in some oil, salt + pepper (optional) and transfer to a baking sheet. Roast in the oven for 20 - 25 minutes until browned and soft.
Once the brussels are in the oven, prepare the butternut squash. I used this method for peeling and spirazling (I had a medium butternut squash for these 4 bowls). When the brussels have about 5 minutes left, add the squash noodles to the pan and roast until tender. Remove from the oven and set aside.
Add chickpeas, harissa and water to a skillet. Cook until chickpeas are warm and starting to get a little crispy, about 5 - 7 minutes. Remove and assemble the bowls.
Evenly divide ingredients among four bowls, arranging quinoa, chickpeas, squash noodles, brussels sprouts and pomegranate however you'd like (I do mine in a circle).
Whisk together dressing ingredients and pour over bowls. Then dig in!

Nutrition