Dive into a world of vibrant flavors with our Tandoori Roasted Chickpea Squash Buddha Bowls! This delightful dish combines the earthy goodness of chickpeas and the sweet, nutty flavor of butternut squash, all enveloped in aromatic tandoori spices. Perfect for a nourishing meal that’s both satisfying and visually stunning, these bowls are not just a feast for the palate but also a treat for the eyes. With just 45 minutes of your time, you can whip up a wholesome, colorful meal that will leave your taste buds dancing and your guests asking for seconds. Ready to transform your dinner routine? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons tandoori spice blend
- 2 tablespoons olive oil
- Salt to taste
- 4 cups cooked quinoa
- 1 cup spinach, chopped
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C) and line two large baking sheets with parchment paper.
- Drain and rinse the chickpeas thoroughly, then pat them completely dry using a clean kitchen towel or paper towels to ensure maximum crispiness.
- Peel the butternut squash, remove seeds, and cut into uniform 1-inch cubes to ensure even roasting.
- In a large mixing bowl, combine chickpeas and squash cubes. Drizzle with olive oil and sprinkle tandoori spice blend, tossing to coat evenly. Add salt to taste and mix well.
- Spread the chickpea and squash mixture in a single layer across the prepared baking sheets, ensuring they are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Chickpeas should be crispy and squash should be tender and slightly caramelized.
- While vegetables are roasting, prepare quinoa according to package instructions if not already cooked.
- Wash and chop spinach, slice avocado, and roughly chop fresh cilantro for garnishing.
- Assemble buddha bowls by dividing quinoa among four serving bowls, topping with roasted chickpeas and squash.
- Garnish each bowl with chopped spinach, avocado slices, and fresh cilantro. Serve immediately while vegetables are still warm.
Tips
- Maximize Crispiness: To achieve perfectly crispy chickpeas, make sure to dry them thoroughly after rinsing. Any moisture will prevent them from roasting properly.
- Uniform Cubes: When cubing the butternut squash, aim for 1-inch pieces to ensure even cooking. This will help achieve that tender texture while allowing for a lovely caramelization.
- Don’t Overcrowd the Pan: Spread the chickpeas and squash in a single layer on the baking sheets. Overcrowding can lead to steaming instead of roasting, so give them plenty of space to caramelize beautifully.
- Stir Midway: Remember to stir the chickpeas and squash halfway through roasting. This ensures that everything cooks evenly and develops that irresistible golden-brown color.
- Customize Your Bowls: Feel free to add your favorite toppings to the buddha bowls! Consider adding roasted vegetables, nuts, or a drizzle of tahini for extra flavor and texture.
- Meal Prep Friendly: These bowls are great for meal prep! Roast a larger batch of chickpeas and squash to enjoy throughout the week, making it easy to assemble quick and healthy lunches or dinners.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
