Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

Enjoy a hearty bowl combining the natural sweetness of roasted butternut squash with the crunch of crispy chickpeas, balanced with fluffy quinoa and savory baked tofu. A light drizzle of maple and olive oil, along with aromatic spices, elevates this bowl into a comforting, nutrient-packed meal perfect for any time of day.

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NUTRITION

612kcal
Protein
32.2g
Fat
15.9g
Carbs
95.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (~205g)

1 cup cooked Chickpeas (~164g)

1/2 cup cooked Quinoa (~92g)

110 grams Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Maple Syrup

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the butternut squash into 1-inch cubes. Toss in half the olive oil, a pinch of salt, pepper, and a dash of paprika. Spread evenly on a baking sheet.

  • 3

    Drain and rinse the cooked chickpeas. Pat them dry with a paper towel. Toss with a drizzle of olive oil, maple syrup, paprika, garlic powder, salt, and pepper.

  • 4

    Place the seasoned butternut squash and chickpeas on separate baking sheets. Roast both in the oven: squash for about 25-30 minutes until tender and caramelized; chickpeas for approximately 20-25 minutes until crispy, stirring halfway.

  • 5

    While the vegetables roast, press the tofu to remove excess moisture and cut into cubes. Season lightly with salt, pepper, and garlic powder. In a skillet over medium heat, add the remaining olive oil and sauté the tofu for 6-8 minutes until golden on all sides.

  • 6

    Prepare quinoa as per package instructions.

  • 7

    In a bowl, layer the roasted butternut squash, crispy chickpeas, sautéed tofu, and quinoa. Adjust seasonings to taste.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

Enjoy a hearty bowl combining the natural sweetness of roasted butternut squash with the crunch of crispy chickpeas, balanced with fluffy quinoa and savory baked tofu. A light drizzle of maple and olive oil, along with aromatic spices, elevates this bowl into a comforting, nutrient-packed meal perfect for any time of day.

NUTRITION

612kcal
Protein
32.2g
Fat
15.9g
Carbs
95.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (~205g)

1 cup cooked Chickpeas (~164g)

1/2 cup cooked Quinoa (~92g)

110 grams Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Maple Syrup

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the butternut squash into 1-inch cubes. Toss in half the olive oil, a pinch of salt, pepper, and a dash of paprika. Spread evenly on a baking sheet.

  • 3

    Drain and rinse the cooked chickpeas. Pat them dry with a paper towel. Toss with a drizzle of olive oil, maple syrup, paprika, garlic powder, salt, and pepper.

  • 4

    Place the seasoned butternut squash and chickpeas on separate baking sheets. Roast both in the oven: squash for about 25-30 minutes until tender and caramelized; chickpeas for approximately 20-25 minutes until crispy, stirring halfway.

  • 5

    While the vegetables roast, press the tofu to remove excess moisture and cut into cubes. Season lightly with salt, pepper, and garlic powder. In a skillet over medium heat, add the remaining olive oil and sauté the tofu for 6-8 minutes until golden on all sides.

  • 6

    Prepare quinoa as per package instructions.

  • 7

    In a bowl, layer the roasted butternut squash, crispy chickpeas, sautéed tofu, and quinoa. Adjust seasonings to taste.

  • 8

    Serve warm and enjoy your nutrient-packed bowl.