Introduction
Get ready to savor a delicious and wholesome dish that combines the earthiness of roasted butternut squash with the protein-packed goodness of chickpeas. This vibrant bowl is filled with flavor and nutrients, featuring a bed of massaged kale and fluffy couscous, all topped with creamy goat cheese and crunchy pepitas. A drizzle of homemade maple vinaigrette ties everything together, making this recipe perfect for a light lunch, dinner, or meal prep throughout the week.
Whether you’re a longtime vegetarian or simply looking to incorporate more plant-based meals into your diet, this dish delivers on taste and satisfaction. Let’s dive into the ingredients that make this bowl truly special.
Detailed Ingredients with measures
Butternut squash: 3 cups, cubed
Chickpeas: 1 (15-ounce) can, drained, rinsed, and patted dry
Olive oil: 2 tablespoons
Kosher salt and freshly ground black pepper: to taste
Smoked paprika: 1 teaspoon
Garlic powder: 1 teaspoon
Cooked couscous: 1½ cups
Kale: 6 cups, chopped
Goat cheese: 4 ounces, crumbled
Roasted, salted pepitas: ¼ cup
For the Maple Vinaigrette:
Apple cider vinegar: ¼ cup
Maple syrup: 2 tablespoons
Garlic clove: 1, finely minced or pressed
Freshly ground nutmeg: ⅛ teaspoon
Kosher salt and freshly ground black pepper: to taste
Red pepper flakes: pinch
Extra virgin olive oil: ½ cup
Prep Time
Gather your ingredients and prepare to create a colorful and nutritious meal in approximately 15 minutes!
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 425°F (218°C).
Prepare the Vegetables
On a baking sheet, combine the cubed butternut squash and drained, rinsed, and patted dry chickpeas. Drizzle with 2 tablespoons of olive oil, then season generously with kosher salt, freshly ground black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Toss until everything is evenly coated.
Roast the Squash and Chickpeas
Roast in the preheated oven for 15 minutes. Remove the baking sheet, flip the squash and chickpeas, and return to the oven. Roast for an additional 10 to 15 minutes, or until the squash is tender and the chickpeas are slightly crispy.
Cook the Couscous
While the squash and chickpeas are roasting, cook the couscous according to the package instructions.
Massage the Kale
In a large bowl, place the chopped kale. Add 1 to 2 tablespoons of the prepared maple vinaigrette and massage the kale with your hands for a few minutes until it softens. Set aside.
Toss the Couscous
Once the couscous is cooked, fluff it with a fork and toss it with 1 to 2 tablespoons of the maple vinaigrette.
Assemble the Bowls
To assemble the bowls, add the dressed couscous to the bowl with the massaged kale. Top with the roasted butternut squash and chickpeas, crumbled goat cheese, and roasted pepitas. Drizzle with additional maple vinaigrette to taste and toss gently to combine.
Maple Vinaigrette
Whisk the Ingredients
In a medium bowl, whisk together ¼ cup of apple cider vinegar, 2 tablespoons of maple syrup, 1 finely minced or pressed garlic clove, ⅛ teaspoon of freshly ground nutmeg, a generous pinch of kosher salt, freshly ground black pepper, and a pinch of red pepper flakes.
Emulsify the Vinaigrette
While continuously whisking, slowly drizzle in ½ cup of extra virgin olive oil until the mixture is emulsified.
Taste and Adjust Seasoning
Taste the vinaigrette and adjust the seasoning as needed.
Store Leftovers
Store any leftover vinaigrette in a sealed container in the refrigerator.
Notes
Ingredient Substitutions
Feel free to substitute other greens for kale, such as spinach or arugula, depending on your preference.
Roasting Tips
Ensure the butternut squash is cut into uniform pieces for even roasting.
Serving Suggestions
This dish can be served warm or at room temperature, making it a flexible option for meal prep or gatherings.
Storage Recommendations
Leftover assembled bowls can be stored in the refrigerator; however, it’s best to keep the vinaigrette separate until serving to prevent sogginess.
Cook techniques
Roasting
Roasting involves cooking food evenly in an oven at high temperatures, resulting in a caramelized exterior and tender interior. For this recipe, butternut squash and chickpeas are roasted at 425°F (218°C) after being seasoned with olive oil and spices.
Massaging Kale
Massaging kale softens the leaves, making them easier to eat and enhancing their flavor. By adding a small amount of vinaigrette and using your hands to knead the leaves, the kale becomes tender and more palatable.
Fluffing Couscous
Fluffing couscous involves using a fork to separate the grains after cooking. This technique ensures the couscous remains light and airy, preventing clumping.
Emulsifying Vinaigrette
Emulsifying is the process of combining two liquids that usually don’t mix, such as oil and vinegar. To achieve an emulsified vinaigrette, whisk the vinegar mixture vigorously while slowly adding olive oil until a consistent texture is obtained.
Tossing Ingredients
Tossing is a gentle mixing technique that combines ingredients without breaking them down. It helps distribute dressings and flavors evenly throughout the dish, as seen when assembling the bowls with kale, couscous, and roasted ingredients.
FAQ
Can I use a different type of squash?
Yes, you can substitute other squashes like acorn or pumpkin, but cooking times may vary.
Is there a vegan alternative for goat cheese?
Yes, you can use vegan cheese or nutritional yeast as a substitute for goat cheese.
Can I make this dish in advance?
Yes, you can prepare the roasted ingredients, vinaigrette, and couscous in advance. Assemble the dish just before serving for the best texture.
What can I use instead of couscous?
You can replace couscous with quinoa, rice, or even farro for a different texture and flavor.
How long does the maple vinaigrette last in the fridge?
The maple vinaigrette can be stored in a sealed container in the refrigerator for up to one week.
Conclusion
This roasted butternut squash and chickpea dish, paired with maple vinaigrette, offers a delicious and nutritious combination of flavors and textures. The tenderness of the squash and the crunch of the chickpeas, along with the creaminess of goat cheese and the earthiness of kale, create a satisfying meal. This recipe is not only visually appealing but also packed with nutrients, making it a perfect option for a hearty lunch or dinner.
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