Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa
Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Simply Quinoa
Miso Soybean Paste
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!