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Harissa-Spiced Butternut Squash & Chickpea Buddha Bowl

Bright, colorful, and hearty, this bowl brings roasted harissa-spiced butternut squash and chickpeas together with fresh greens, quinoa, and a zingy lemon-tahini drizzle. It’s a complete, nourishing meal with Moroccan flair.

  • Category Bowl / Vegetarian / Gluten-Free

  • Servings 2

  • Prep Time 15 minutes

  • Cook Time 30 Minutes

Ingredients

  • 2 cups peeled and cubed butternut squash
  • 1 can (15 oz) chickpeas, drained & rinsed
  • 2 tbsp olive oil, divided
  • 1½ tsp Moroccan harissa spice
  • Salt & pepper, to taste
  • 2 cups cooked quinoa
  • 2 cups baby spinach or mixed greens

Lemon‑Tahini Drizzle

  • 3 tbsp tahini
  • Juice of ½ lemon
  • 1 tbsp water (more for consistency)
  • Salt, to taste

Instructions

  1. Roast squash & chickpeas
    Toss squash and chickpeas separately with 1 tbsp oil, harissa, salt & pepper. Roast at 400 °F (200 °C) for 25 minutes until golden.
  2. Cook quinoa and greens
    Fluff cooked quinoa; divide between 2 bowls. Top with fresh greens.
  3. Make drizzle
    Whisk tahini, lemon juice, water, and salt until smooth.
  4. Assemble
    Add roasted squash + chickpeas atop quinoa and greens. Drizzle with lemon-tahini mixture.

Serving Suggestions
Garnish with toasted almonds or pomegranate seeds. Perfect for lunch or light dinner.