Dairy free + Gluten Free + Refined Sugar Free Recipes
Nourishing Roasted Butternut Squash and Kale Bowl
This healthy roasted butternut squash bowl is a super simple and nutrient packed meal. When it comes to root vegetables butternut squash is one of my absolute favourites! Combined with fresh kale, buttery avocado, crunchy pepper and crispy chickpeas this is a truly delicious and healthy dish. Moreover, this super nutritious salad can be customized easily by adding a few other ingredients. This satisfying butternut squash bowl is perfect for a healthy weeknight dinner or lunch, but you can also meal prep it for days ahead! 😊
Here are the ingredients you’ll need to make this recipe:
*butternut squash
*chickpeas
*avocado
*yellow pepper
*olive oil
TIPS
*the roasted items can be done in advance to save time.
*I roasted the chickpeas in paprika powder (optionable).
*the toppings and the tahini sauce are my recommendations, but feel free to use your favourite dressing and toppings. The beauty of this salad is that it’s easily customizable, make your own version, if you like!
*this recipe can work for an easy dinner/lunch or for meal prep and the portions easily doubled or tripled.
*add your left overs or substitute some of the ingredients.
You’ll love this recipe because:
✅Vitamin+nutrient packed
✅Perfect for lunch/dinner
✅Meal prep friendly
✅Budget friendly
✅Customizable
✅Easy to make
✅Flavourful
✅Satisfying
✅Healthy
✅Vegan
NOURISHING ROASTED BUTTERNUT SQUASH and KALE BOWL
(vegan, gluten, wheat and refined sugar free)
Preparation time: 10 minutes
Cooking time: 50 minutes
Total time: 60 minutes
Serves: 1
Ingredients
*½ cup roasted butternut squash
*½ small can of chickpeas
*½ avocado
*1 cup kale
*¼ yellow pepper
*1 tbsp olive oil
*1 tsp paprika powder
Optional topping
*pomegranate
*mint leaves
*pine nuts
*walnuts
Vegan Tahini dressing
*¼ cup Tahini paste
*⅓ cup water
*1 tbsp lemon juice
*1 tbsp oil
Method
1. Preheat the oven to 375F/190C/Gas mark 5. Slice butternut squash into cubes. Toss the cubed butternut with ½ tablespoon olive oil on your baking sheet. Roast on the middle rack for about 45-50 minutes and toss halfway. Roast until the butternut is fork tender and the edges are caramelized.
2. In the meantime, make the chickpeas. Drain and rinse the chickpeas; pat them dry with paper towels. In a small bowl, toss the chickpeas with a little olive oil, salt, pepper and paprika powder. Place them on a baking pan. Roast for 25-35 minutes until crisp and browned, gently stirring halfway through cooking.
3. Wash and chop the fresh ingredients, if needed. Arrange everything on a plate.
4. Make the tahini dressing. Place all sauce ingredients in a medium bowl and stir well or combine them in a high-speed blender.
5. Drizzle the salad bowl with tahini dressing and add toppings. Sprinkle with salt and pepper if required.
Enjoy! 😊
*To Store: once cooled, keep the ingredients separately in airtight containers in the fridge for up to 3 days.
***
Did you make this recipe?
Tag any photos on Instagram @check_my_pulse and hashtag it #check_my_pulse
Follow and stay in touch for more delicious food on social media!
***
Let me know what you think of this recipe in the comments below. If you know anyone who would like this recipe, please share it. Thank you!
©2024 Check My Pulse. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
When you buy through links on our site, we may earn an affiliate commission,
at no extra cost to our readers.
Affiliate Disclaimer.
RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
RECOMMENDED RECIPES
SHARE ON SOCIAL
You may also like...