Ingredients
Scale
- 1 acorn squash, halved and seeds removed
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 avocado, sliced
- Fresh herbs (like parsley) for garnish
- Optional: lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the acorn squash: Place the halved acorn squash cut-side up on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
- Prepare the chickpeas: In a medium bowl, mix the drained chickpeas with cumin, salt, and pepper. Optionally, add a drizzle of olive oil for extra flavor.
- Warm the chickpeas: Heat the seasoned chickpeas in a pan over medium heat for about 5 minutes, stirring occasionally.
- Assemble your bowl: Begin with a base of cooked quinoa. Add the roasted acorn squash, warm chickpeas, and avocado slices.
- Garnish and finish: Top your bowl with fresh herbs and a drizzle of lemon juice if desired. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 15g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g