Mediterranean Acorn Squash Bowls with Spiced Chickpeas
Roasted acorn squash halves filled with fluffy sprouted rice and topped with warm spiced chickpeas, roasted vegetables, and creamy tahini-yogurt dressing. The combination of turmeric and garam masala brings earthy warmth to the chickpeas, while the tahini dressing adds richness that complements the sweet roasted squash. Perfect for a nourishing weeknight dinner or impressive enough for entertaining. This bowl offers satisfying plant-forward nutrition with protein from chickpeas and healthy fats from tahini and avocado.
Ingredients
- 1 can garbanzo beans, rinsed and drained
- 3 Tbsp olive oil
- 1 tsp turmeric
- 2 tsp garam masala
- ½ tsp salt
- ¼ tsp white pepper
- 2 Tbsp olive oil
- 1 Tbsp garlic
- ½ tsp pepper
- 2 acorn squash, cut in half or quarters
- 1 cup cooked sprouted ricequinoa1:1gluten-free
mentioned as alternative
- 1 tsp salt
- 2 Tbsp lemon juice
- 1 ½ Tbsp tahini
- 1 tsp olive oil
- 1 tsp crushed garlic
- 3 Tbsp plain Greek yogurt
- 1 bell pepper
- ½ red onion
- 1 avocado
Instructions
- 1
Cook sprouted rice according to package directions, adding salt to the water
- 2
Preheat oven to 400 degrees
- 3
Cut acorn squash in half or quarters and remove seeds
- 4
Mix garlic with olive oil, salt, and pepper
- 5
Brush oil mixture on the inner face of the squash using rubber brush
- 6
Cook squash in oven for 50 minutes or until tender with a fork
- 7
Combine lemon juice, garlic, olive oil, tahini, and Greek yogurt in small bowl
- 8
Set dressing aside
- 9
Heat olive oil in medium saucepan
- 10
Add garbanzo beans, turmeric, garam masala, salt, and white pepper when oil is hot
- 11
Cook on medium heat until beans are tender, about 5-8 minutes
- 12
Put beans on low heat and set aside
- 13
Cut bell pepper into strips and onion into wedges
- 14
Toss vegetables with olive oil, salt, and pepper
- 15
Broil vegetables on high until edges are slightly darkened and tender
- 16
Fill cooked squash with rice
- 17
Top with garbanzo beans, avocado, roasted vegetables, and dollop of tahini dressing
- 18
Garnish with fresh-crushed pepper and salt
Tips
Toast the garam masala and turmeric in the pan for 30 seconds before adding chickpeas to enhance their aromatic flavors.
Make extra tahini dressing as it keeps well in the fridge for up to a week and works great on salads or grain bowls.
Pierce the squash skin with a knife before roasting to prevent bursting and ensure even cooking.
Good to Know
Assembled bowls keep in refrigerator for 2-3 days. Store components separately for best quality.
Squash and chickpeas can be prepared up to 2 days ahead. Reheat gently before serving.
Serve warm immediately after assembly for best texture and temperature contrast.
Common Mistakes
Don't skip brushing squash with oil mixture or it will dry out during roasting.
Avoid overcooking chickpeas as they can become mushy and break apart.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular rice instead of sprouted rice?
Yes, any cooked grain works well including brown rice, wild rice, or farro. Adjust cooking time according to package directions.
What if I don't have garam masala?
Substitute with a blend of cumin, coriander, cinnamon, and cardamom, or use curry powder as a simpler alternative.
How long will the tahini dressing keep?
The dressing stays fresh in the refrigerator for up to one week in a covered container. Stir before using.