Roasted Butternut Squash and Chickpea Bowl
This wholesome roasted butternut squash and chickpea bowl is packed with flavor and nutrition. The tender squash and crispy chickpeas are complemented by earthy sage and vibrant bok choy, making it a perfect fall-inspired dinner. Finished with a drizzle of olive oil and a sprinkle of lemon juice, this dish offers a delightful harmony of textures and tastes.
ingredients
- 1 medium butternut squash, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground sage or 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 2 cups bok choy, chopped
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon red pepper flakes (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, combine the butternut squash, chickpeas, olive oil, sage, salt, pepper, garlic powder, and red pepper flakes. Toss until everything is well coated.
- 3.
Spread the mixture evenly on a baking sheet lined with parchment paper.
- 4.
Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the chickpeas are crispy, stirring halfway through.
- 5.
While the squash and chickpeas are roasting, heat a small pan over medium heat and sauté the bok choy with a little olive oil until wilted, about 3-5 minutes.
- 6.
Once the roasting is complete, remove from the oven and drizzle the lemon juice over the mixture.
- 7.
Serve the roasted squash and chickpeas over the sautéed bok choy, and enjoy!
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