Roasted Butternut Squash & Chickpea Bowl with Goat Cheese
Have you jumped into the “bowl” craze? In case you are unfamiliar, this is where you combine a protein, a carbohydrate and a couple colourful veggies in a bowl for a healthy and fun meal. There are Buddha bowls, noodle bowls, smoothie bowls and burrito bowls to name a few. They all follow the same formula. I love the versatility of tossing ingredients and adding toppings or a simple dressing.
In honour of the fall season, I chose to do a warm bowl using roasted butternut squash and roasted chickpeas. Feel free to use your creativity to create your own bowl!
Prep time: 20 minutes
Cook time: 40 minutes
1 large butternut squash, peeled and cubed
19 oz canned chickpeas, rinsed and drained
4 cups kale
1 pint cherry tomatoes
approx. 6 tbsp olive oil
sprinkle salt & fresh group pepper
½ cup goat cheese
2 tbsp balsamic vinegar
- Preheat oven to 425F.
- Cut and peel butternut squash. Check out this simple video for how to cut and peel squash here.
- Line a baking sheet with foil or parchment paper. In a small bowl, drizzle oil and sprinkle salt and pepper over squash. Toss the squash until the oil lightly coats. Roast about 40 minutes, rotating halfway through.
- In another baking sheet, line with parchment paper, drizzle 2 Tbsp olive oil over chickpeas that have been rinsed and drained. I used simple salt and pepper but you can flavour your chickpeas to make them spicy, sweet or savory. Roast chickpeas for about 25-40 minutes depending on your preferred level of crunch. Toss chickpeas after 20 minutes to ensure they cook evenly.
- In a sauté pan over medium heat, add olive oil and sauté kale with a sprinkling of salt. Kale will become crispy and softened. Remove from heat when slightly crisp, around 2 minutes.
- In sauté pan over medium heat, add a small amount of olive oil and cherry tomatoes with sprinkling of salt. Move cherry tomatoes so that they warm around 2 minutes.
- In a bowl, combine roasted butternut squash, roasted chickpea and sautéed kale and cherry tomatoes. Crumble goat cheese on top and drizzle balsamic vinegar.