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.
Servings: 4 servings
Calories: 410kcal
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
Calories: 410kcal | Carbohydrates: 73g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 503mg | Potassium: 1509mg | Fiber: 16g | Sugar: 10g | Vitamin A: 20830IU | Vitamin C: 139.5mg | Calcium: 201mg | Iron: 6mg