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Roasted Acorn Squash Nourish Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A vibrant and wholesome bowl combining roasted acorn squash, chickpeas, kale, and quinoa, topped with fresh avocado and pomegranate seeds for a nutritious meal.

Ingredients

Vegetables and Legumes

  • 1 small acorn squash (halved, sliced into crescents)
  • 2 tablespoons avocado oil (divided)
  • Sea salt and pepper Sea salt and pepper
  • 1 red onion red onion (quartered)
  • 1 can (14 ounces/398 mL) chickpeas (rinsed and drained)
  • 1/4 teaspoon sweet paprika
  • 4 cups chopped kale (tightly packed)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups cooked quinoa (fluffy)
  • 1 large ripe avocado (pitted, peeled, sliced)
  • 2 cups alfalfa sprouts
  • 1/4 cup pomegranate seeds
  • 1 batch Maple Tahini Dressing

Instructions 

  • Preheat oven to 400°F (200°C). Roast squash slices on one sheet and onion & chickpeas on another for 15 minutes, then switch sheets and roast until golden, about 10-15 minutes.
  • Massage kale with olive oil, lemon juice, and salt until softened. Divide cooked quinoa into bowls.
  • Top quinoa with roasted squash, kale, onion, chickpeas, avocado slices, sprouts, and pomegranate seeds. Drizzle with Maple Tahini Dressing and serve.

Notes

Store leftovers without toppings for up to 3 days in an airtight container.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: vegetarian