Description
Sweet, smoky, and bursting with texture, these vibrant bowls are a celebration of fall flavors. Roasted butternut squash and crispy chickpeas sit atop fluffy couscous and tender kale, all drizzled with a warmly spiced maple vinaigrette and finished with creamy goat cheese and crunchy pepitas. It’s the kind of bowl that leaves you full and glowing.
Ingredients
Bowls:
6 cups cubed butternut squash
2 (15 oz) cans chickpeas, drained, rinsed, and patted dry
4 tbsp olive oil
Kosher salt & black pepper, to taste
2 tsp smoked paprika
2 tsp garlic powder
3 cups cooked couscous
12 cups chopped kale
8 oz goat cheese, crumbled
½ cup roasted, salted pepitas
Maple Vinaigrette:
½ cup apple cider vinegar
4 tbsp maple syrup
2 garlic cloves, finely minced or pressed
¼ tsp freshly ground nutmeg
Kosher salt & pepper, to taste
Pinch of red pepper flakes
1 cup extra virgin olive oil
Instructions
Roast Veggies: Preheat oven to 425°F (220°C). Toss squash and chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.
Prepare Kale: Massage kale with a drizzle of olive oil and a pinch of salt until tender and slightly wilted.
Make Vinaigrette: In a small bowl or jar, whisk together vinegar, maple syrup, garlic, nutmeg, red pepper flakes, salt, and pepper. Slowly whisk in olive oil until emulsified.
Assemble Bowls: In each bowl, layer couscous, kale, roasted squash, and chickpeas. Top with goat cheese, pepitas, and a generous drizzle of vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 440 / Serving
- Fat: 28g / Serving
- Carbohydrates: 36g / Serving
- Protein: 15g / Serving