In the winter I crave warm, hearty, and protein packed meals that will keep me nourished and full. This Roasted Butternut Squash and Broccoli Quinoa Bowl is no exception to that. It is full of warm roasted broccoli, squash, and chickpeas. Protein rich quinoa is the base of the bowl and adds texture and heartiness to the dish. Pumpkin seeds are sprinkled on top for a bit of crunch and additional protein in each bite. This recipe can be put together in about 45 minutes and is my family’s new favorite dinner!
8 oz package of quinoa (cooked according to package’s instructions)
1 medium butternut squash (peeled and cubed)
2 cups chopped broccoli
1/2 cup pumpkin seeds
2- 15 oz cans chickpeas
1/2 cup olive oil
1/4 cup vegan butter
Preheat oven to 400. Place butternut squash and broccoli in a large bowl and stir in 1/4 cup of the olive oil so they are evenly coated. Pour onto a baking sheet and spread into an even layer. Sprinkle with sea salt and pepper. Bake in oven until squash in fork tender (about 30-40 minutes). About 15 minutes into roasting, coat the chickpeas in the remaining 1/4 cup of olive oil. Sprinkle with sea salt and add to another baking sheet in oven for about 20 minutes.
While the vegetables and chickpeas are roasting cook quinoa according to package instructions. When the quinoa is finished mix in vegan butter until it is fully melted. To assemble the bowls: place 3/4 cup quinoa in bottom of a small bowl, top with roasted vegetables, chickpeas, and sprinkle on pumpkin seeds.