Greek Buddha Bowl with Chickpeas and Squash
- Yield:4 Servings
- Time:1 hr, 25 mins show details
Turn Greek salad into a satisfying one bowl dinner with this Greek Buddha Bowl! It's full of chickpeas, roasted squash, pearl couscous, feta, and olives all over a bed of spinach and drizzled with a yogurt, tahini dressing.
Author: Just a Little Bit of Bacon
Ingredients
- 14 ouncescan chickpeas, drained, rinsed, and blotted dry
- 1 tablespoonolive oil
- ¼ teaspoonsmoked paprika
- ¼ teaspoonground corriander
- 1 dashcayenne and garlic powder
- 4 cupsdiced butternut squash, cut into ~1 1/2 inch pieces
- 1medium red onion, cut into wedges
- 1 tablespoonolive oil
- ¼ teaspoonground corriander
- ¼ teaspoondried thyme
- ½ teaspoonkosher salt
- 1 dashcayenne and allspice
- 2cloves garlic, finely minced
- ½ teaspoonkosher salt
- 2 tablespoonstahini paste
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonslemon juice
- 4 tablespoonsplain Greek yogurt
- 2 tablespoonswater, plus more if needed
- 1½ cupspearl (or Israeli) couscous
- 8 cupsbaby spinach
- 6 ouncesfeta cheese, crumbled
- ½ cupkalamata olives, halved optional
Equipment
- Mixing bowl
- Roasting pan, Any baking sheet is fine
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Preparation
Preheat oven to 400F.
- 15 mins
For the roasted chickpeas - In a large bowl mix together the chickpeas, olive oil, paprika, coriander, and cayenne. Spread them in a roasting pan and roast for 10 minutes.
- 5 mins
For the roasted squash and onions - Using the same bowl, mix together the squash, onions, olive oil, and spices.
- 30 mins
Push the chickpeas to one side of the roasting pan and spread out the squash and onions on the other side. Roast for 20-25 minutes. Stir everything after 10 minutes.
- 5 mins
For the dressing - Mix together garlic, salt, tahini paste, olive oil, yogurt, and water until well combined.
- 5 mins
For the salad - While the vegetables are roasting, add the couscous to a medium saucepan and toast it over medium high heat for 2-3 minutes.
- 10 mins
Cover the couscous with a couple of inches of water, add kosher salt, and bring to a boil over high heat. Cook the couscous until al dente, according to the package. When done, drain the couscous.
- 10 mins
Toss with 1-2 tablespoons of the dressing.
Divide the spinach among 4 large salad bowls. Top each with equal amounts of chickpeas, squash, onions, and couscous. - 5 mins
Then add the feta and olives. Drizzle with the yogurt tahini dressing.
Notes
Don't be afraid of the ingredients list. It's mostly spices! And a number of ingredients are listed more than once.
If you are a fan of dressing on your salad, you may need to increase the amount of dressing in the recipe. The recipe makes a moderate amount of dressing.
Fun additions to the salad include: toasted pine nuts, chopped fresh parsley or oregano, or diced hard boiled eggs.
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