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As we prioritize our health, meals that are both satisfying and packed with nutrients move higher on the menu rotation. This Roasted Butternut Squash and Quinoa Bowl with Chicken is loaded with protein, fiber, and seasonal ingredients. This recipe is for 2, for a shared experience or for meal prep.

Why You’ll Love This Bowl

• Nutrient-Dense: Butternut squash is rich in vitamins A and C, while quinoa provides complete protein, making this meal both filling and healthy.
• Quick and Convenient: With time-saving tips throughout the recipe, you can enjoy a delicious home-cooked meal without spending hours in the kitchen.
• Flavorful and Satisfying: The roasted squash, crispy chickpeas, and tahini dressing create a delicious balance of textures and flavors.

With its balance of flavors and textures, this Roasted Butternut Squash and Quinoa Bowl is a satisfying, nutritious option for busy weeknights. Enjoy.

Ingredients:

• 1 small butternut squash, peeled and cubed (about 2 cups; or pre-cut for convenience)
• ¾ cup quinoa, rinsed (uncooked)
• 1 ½ cups chicken stock (or vegetable stock for vegetarian option)
• 1 cup chickpeas, drained and rinsed (about half a can)
• 4 oz cooked chicken breast or rotisserie chicken (or firm tofu for a plant-based option)
• 2 tablespoons olive oil (for roasting and dressing)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 ½ cups fresh spinach or kale (washed and pre-cut for convenience)
• 3 tablespoons pumpkin seeds, toasted for added crunch

For the Dressing:

• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1-2 teaspoons water (for thinning the dressing)
• Salt and pepper, to taste

Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Butternut Squash:
   Toss the cubed butternut squash (or use pre-cut squash) with 1 tablespoon of olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread it evenly on the baking sheet and roast for 25-30 minutes, or until tender and golden, flipping halfway through. Leave room on the baking sheet to add the chickpeas later.
3. Cook the Quinoa in Stock:
   While the squash is roasting, cook the quinoa in the chicken or vegetable stock. In a medium saucepan, bring the stock and quinoa to a boil. Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa has absorbed all the stock. Fluff with a fork and set aside.
4. Roast the Chickpeas:
   Add the chickpeas to the same baking sheet with the squash during the last 10-15 minutes of roasting. Drizzle with 1 teaspoon of olive oil, season with salt and pepper, and roast until crispy.
5. Cook the Chicken (or Tofu):
   If using raw chicken or tofu, cook in a separate pan with a little olive oil, salt, and pepper for 4-5 minutes per side until golden and fully cooked. Slice and set aside.
   Tip: For faster prep, use rotisserie chicken or pre-cooked chicken breast.
6. Toast the Pumpkin Seeds (Optional but Recommended):
   Toast the pumpkin seeds in a small pan over medium heat for 3-4 minutes until they are golden and start to pop. Set aside.
   Tip: Buy pre-toasted pumpkin seeds to save time.
7. Prepare the Dressing:
   In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, water (to thin), salt, and pepper until smooth.
8. Assemble the Bowl:
   In two bowls, divide the quinoa and top with roasted butternut squash, crispy chickpeas, fresh spinach or kale, and the cooked or rotisserie chicken (or tofu). Drizzle with the tahini dressing, and sprinkle with toasted pumpkin seeds for added crunch.

Nutritional Information (Per Serving)

• Calories: ~500 kcal
• Protein: ~38-40g (with chicken) | ~30-32g (with tofu)
• Carbohydrates: ~55g
• Dietary Fiber: ~13g
• Fats: ~22g
• Saturated Fat: ~3-4g
• Sodium: ~500-600mg