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Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa

Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa

Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

1 lb

brussels sprouts
1

butternut squash
1 can

canned chickpeas
2 cups

cooked quinoa
1

garlic clove
1 tablespoons

harissa
1 teaspoon

lemon juice
2 teaspoons

Miso Soybean Paste
1/2 cup

pomegranate seeds
1 teaspoon

rice vinegar
2 tablespoons

tahini
1 pinch

turmeric
1 tablespoon

water
some

water

Instructions:

  1. 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.

  2. Remove from the oven and set aside.

  3. Add chickpeas, harissa and water to a skillet. Cook until chickpeas are warm and starting to get a little crispy, about 5 - 7 minutes.

  4. 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).

  5. Whisk together dressing ingredients and pour over bowls. Then dig in!

Wine Pairing :