Spiralized Butternut Squash Bowls with Harissa Chickpeas + Quinoa

• Vegetarian

• Produce

  • 1 lb Brussels sprouts
  • 1 can Chickpeas
  • 1 Garlic clove, small
  • 1/2 cup Pomegranate seeds
  • 1 Pinch Turmeric + ginger

• Condiments

  • 1 tbsp Harissa paste
  • 1 tsp Lemon juice
  • 2 tsp Miso paste
  • 2 tbsp Tahini

• Pasta & Grains

  • 2 cups Quinoa, cooked
  • 1 batch Spiralized butternut squash noodles

• Oils & Vinegars

  • 1 tsp Rice vinegar

• Liquids

  • 1 tbsp Water
  • 1 Water to, thin

Found on simplyquinoa.com

Ingredients

• 1 lb brussels sprouts, halved
• 1 batch of spiralized butternut squash noodles (I used this method from my girl Ali)
• 1 can chickpeas
• 1 tablespoons harissa paste
• 1 tablespoon water
• ½ cup pomegranate seeds
• 2 cups cooked quinoa
• 2 tablespoons tahini
• 2 teaspoons miso paste
• 1 teaspoon lemon juice
• 1 teaspoon rice vinegar
• 1 small garlic clove, pressed or grated
• Pinch of turmeric + ginger
• Water to thin

Directions

• Preheat the oven to 400 degrees. Toss the brussels sprouts in some oil, salt + pepper (optional) and transfer to a baking sheet. Roast in the oven for 20 - 25 minutes until browned and soft.
• Once the brussels are in the oven, prepare the butternut squash. I used this method for peeling and spirazling (I had a medium butternut squash for these 4 bowls). When the brussels have about 5 minutes left, add the squash noodles to the pan and roast until tender. Remove from the oven and set aside.
• Add chickpeas, harissa and water to a skillet. Cook until chickpeas are warm and starting to get a little crispy, about 5 - 7 minutes. Remove and assemble the bowls.
• Evenly divide ingredients among four bowls, arranging quinoa, chickpeas, squash noodles, brussels sprouts and pomegranate however youd like (I do mine in a circle).
• Whisk together dressing ingredients and pour over bowls. Then dig in!