Save This winter bowl features a colorful mix of roasted butternut squash, Brussels sprouts, and parsnip. Combined with fluffy quinoa and sautéed chickpeas seasoned with cumin and coriander, it offers a delightful texture and warmth. Fresh baby kale or spinach adds brightness, while a zesty tahini dressing with lemon and maple syrup ties the flavors together. Toasted pumpkin seeds and pomegranate seeds provide crunch and bursts of sweetness. Perfect served warm or at room temperature for a nourishing, plant-based meal.
I stumbled onto this bowl on a January evening when my fridge was a patchwork of winter odds and ends. The squash had been sitting there for a week, the Brussels sprouts were starting to look lonely, and I needed something that felt like a reset without feeling like deprivation. What came together was better than I expected—warm, filling, and somehow exactly what my body wanted.
The first time I made this for friends, one of them scraped her bowl clean and asked if there was more dressing. There wasn't, but I made a double batch every time after that. It became my go-to when I wanted to feed people something hearty but light, something that felt thoughtful without being fussy.
Ingredients
- Butternut squash: Roasts into sweet, caramelized cubes that anchor the bowl. Peel it well or those fibrous bits will haunt you.
- Brussels sprouts: Halving them lets the cut sides get crispy and a little charred, which is where all the flavor lives.
- Parsnip: Adds an earthy sweetness that balances the squash. Slice them evenly so they roast at the same rate.
- Smoked paprika: A small amount gives the vegetables a subtle warmth without overpowering anything.
- Quinoa: Rinse it or it can taste soapy. I learned that the hard way.
- Chickpeas: Sautéing them with cumin and coriander makes them crispy on the outside and creamy inside.
- Baby kale or spinach: Adds a fresh bite and wilts slightly under the warm vegetables.
- Pomegranate seeds: Little bursts of tart sweetness that make every bite feel a little special.
- Pumpkin seeds: Toasting them for a few minutes in a dry pan brings out a nutty richness.
- Tahini: The backbone of the dressing. Use a good one or it will taste bitter and chalky.
- Lemon juice: Brightens everything and cuts through the richness of the tahini.
- Maple syrup: Just enough to round out the dressing without making it sweet.
Instructions
- Prep the vegetables:
- Toss your squash, Brussels sprouts, and parsnip with olive oil, smoked paprika, salt, and pepper until every piece is lightly coated. Spread them out on the baking sheet so they roast instead of steam.
- Roast until golden:
- Slide the pan into a 425°F oven and let them go for 30 to 35 minutes, flipping halfway. You want caramelized edges and tender centers.
- Cook the quinoa:
- Bring quinoa and water to a boil, then cover and simmer until the liquid is gone and the grains are fluffy. Let it rest off the heat for a few minutes before fluffing with a fork.
- Crisp the chickpeas:
- Heat olive oil in a skillet and toss in the chickpeas with cumin and coriander. Sauté them until they start to turn golden and smell toasty.
- Whisk the dressing:
- Combine tahini, lemon juice, maple syrup, water, garlic, and salt in a small bowl. Whisk until smooth, adding more water if it feels too thick.
- Build the bowls:
- Start with a scoop of quinoa, then layer on the roasted vegetables, chickpeas, and greens. Drizzle with dressing and finish with pomegranate seeds and pumpkin seeds.
Save One night I made this after a long day and ate it straight from the bowl on the couch. The warmth, the textures, the way the dressing pooled at the bottom, it felt less like dinner and more like taking care of myself. That is when I realized this recipe was a keeper.
How to Store and Reheat
Keep the components separate in the fridge and the bowls stay fresh for up to four days. The quinoa and roasted vegetables reheat beautifully, but add the greens and dressing fresh when you are ready to eat. The chickpeas lose their crispness in the fridge, but a quick toss in a hot skillet brings them back to life.
Swaps and Variations
Swap the parsnip for sweet potato if that is what you have, or use cauliflower if you want something milder. I have added roasted beets before and loved the earthy sweetness they brought. You can also toss in avocado slices or a handful of sauerkraut for extra tang and creaminess.
What to Serve Alongside
This bowl is filling on its own, but it pairs beautifully with a simple side of hummus and warm pita or a light soup like miso or carrot ginger. If you are feeling fancy, a crisp white wine or sparkling water with lemon is perfect.
- A small side of hummus with toasted pita triangles.
- A light soup like miso or roasted tomato.
- Sparkling water with lemon or a dry white wine.
Save This bowl has become my winter comfort, the kind of meal that feels like a hug without weighing you down. I hope it does the same for you.
Recipe FAQs
- → What vegetables are used in this bowl?
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The bowl features roasted butternut squash, Brussels sprouts, and parsnip for a hearty winter vegetable mix.
- → How is the tahini dressing prepared?
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The dressing is a smooth blend of tahini, lemon juice, maple syrup, minced garlic, salt, and water to desired consistency.
- → Can I substitute any ingredients?
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Yes, parsnip can be replaced with sweet potato. Adding avocado or fermented vegetables can enhance flavors.
- → Is this dish gluten-free?
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Yes, the bowl is gluten-free as long as all ingredients are verified for cross-contamination.
- → How should the grains and legumes be cooked?
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Quinoa is simmered until fluffy, while chickpeas are sautéed with cumin and coriander for a slight crisp.
