YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Bowl with Crispy Chickpeas and Seared Oyster Mushrooms
Savor a vibrant bowl that marries the natural sweetness of roasted butternut squash with the crunch of crispy chickpeas, earthy seared oyster mushrooms, and protein-rich seared tempeh, all served on a bed of fresh spinach. This dish provides a harmonious blend of textures and flavors that will leave you feeling nourished and satisfied.
INGREDIENTS
1 cup roasted Butternut Squash (205g)
1 cup roasted Chickpeas (164g)
4 ounces Seared Oyster Mushrooms (113g)
100 grams Seared Tempeh
1 cup fresh Spinach (30g)
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with a drizzle of olive oil, salt, pepper, and any desired herbs, then spread out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Drain and rinse the canned chickpeas. Pat dry thoroughly with a paper towel. Toss with a little olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
While the squash and chickpeas are roasting, clean the oyster mushrooms and trim the tough parts. Heat a non-stick skillet over medium-high heat with a small amount of oil. Sear the mushrooms for about 3-4 minutes per side until they develop a nice golden crust. Season lightly with salt and pepper.
Slice the tempeh into 1/4-inch thick strips. In a separate skillet over medium heat, add a small drizzle of oil and sear the tempeh for about 3-4 minutes on each side until golden brown. Season with a pinch of salt and a dash of garlic powder.
Assemble your bowl by layering a bed of fresh spinach, then adding your roasted butternut squash, crispy chickpeas, seared oyster mushrooms, and tempeh. Drizzle with a squeeze of lemon or your favorite light dressing if desired, and serve immediately.