Roasted Squash Hummus Bowls are hearty, plant-based bowls featuring creamy hummus topped with caramelized roasted squash, crispy chickpeas, fresh greens, and zesty lemon dressing. Perfect for a wholesome lunch or light dinner!
Ingredients:
For the Roasted Squash & Chickpeas:
2 cups butternut squash, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon garlic powder
Salt & black pepper, to taste
For the Lemon Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon maple syrup or honey
Salt & pepper, to taste
For Assembly:
1½ cups hummus (store-bought or homemade)
1 cup baby spinach or mixed greens
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tablespoons pumpkin seeds (optional)
Fresh parsley or mint, for garnish
Instructions:
1. Roast the Squash & Chickpeas:
Preheat oven to 400°F (200°C).
Toss butternut squash cubes and chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Make the Lemon Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper. Set aside.
3. Assemble the Bowls:
Spread a generous layer of hummus on the bottom of each bowl.
Top with a handful of greens, a scoop of roasted squash and chickpeas, and some tomatoes and red onions.
Drizzle with lemon dressing and sprinkle with pumpkin seeds and fresh herbs.
4. Serve:
Serve immediately while warm, or chill for a refreshing cold version.
Tips:
Swap the squash: Use acorn or kabocha squash if butternut isn’t available.
Extra protein: Add falafel or grilled tofu for a bigger meal.
Hummus flavor: Try garlic, roasted red pepper, or lemon dill hummus for variety.
