Squash and Chickpea Bowl

Ingredients17

• red kuri squash300g
• potatoes300g
• chickpeas (canned)200g
• red onion1 Stück
• olive oil2 EL
• paprika2 TL
• garlic powder1 TL
• salt1 Prise
• black pepper1 Prise
• arugula50g
• pomegranate seeds50g
• tahini2 EL
• peanut butter1 EL
• orange2 Stück
• soy sauce1 TL
• ground turmeric2 TL
• almond milk3 EL

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Cut the red kuri squash and potatoes into bite-sized cubes, slice the red onion into wedges, and rinse and drain the chickpeas.

2. 2

   Spread the squash, potatoes, onion, and chickpeas on a baking sheet, toss thoroughly with olive oil, paprika, garlic powder, salt, and black pepper, then bake for 30 to 35 minutes until the vegetables are tender and lightly browned at the edges.

3. 3

   Meanwhile, halve and juice the oranges, then whisk the juice with the tahini, peanut butter, soy sauce, turmeric, and almond milk until smooth.

4. 4

   Remove the roasted vegetables from the oven, let cool slightly, divide into bowls, and garnish with arugula and pomegranate seeds before drizzling the orange-tahini dressing over top.